Sweetandsourfriedokra Recipes

OLD SCHOOL SKILLET FRIED OKRA

Steps:

• Wash and cut okra in about half inch pieces, discarding the tip and stem ends. Then rinse cut okra under cool water.
• In a large bowl, add salt, pepper, and corn meal to damp okra. Toss lightly to coat.
• Heat a large cast iron skillet over medium heat and add vegetable oil.
• Once oil is heated, carefully add okra including meal remaining in the bottom of the bowl. Stir frequently until the okra is browned and cooked through (about 20 minutes) - being cautious not to burn it. I also like to mash mine up a bit to get that hash-like consistency.

SWEET AND SOUR OKRA

Steps:

• Rinse the okra, pat it dry with paper towels, trim the ends, and slice into 3/4 inch lengths.
• Place the garlic, chilli and 4 tablespoons water into an electric blender and blend until a smooth paste forms.
• Transfer the paste to a small bowl and add the ground cumin, coriander and turmerc and mix well.
• Heat the vegetable oil in a 9-inch skillet, then add the whole cumin seeds. Once they sizzle (take care, as they easily burn), reduce the heat and pour in the spice mixture from the small bowl. Saute and for about a minute.
• Add the okra, salt, sugar, lemon juice and 5 tablespoons water. Stir to mix and bring to a gently simmer. Cover and simmer over low heat until okra is tender, around 10 minutes, adding a splash more water if necessary.

GRANDMA'S FRIED OKRA AND POTATOES

Steps:

• Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
• Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

MADHUR JAFFREY'S SWEET AND SOUR OKRA

Steps:

• If fresh okra is used, trim off any tough stems.
• If frozen okra is used, defrost and drain.
• Cut each pod into 3/4 inch lengths.
• Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
• Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
• Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
• Cook briefly until the seeds start to sizzle and add the spice paste.
• Cook, stirring, about one minute.
• Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
• Stir to blend.
• Bring to a simmer, cover closely and cook over very low heat about ten minutes.