Post 482 of 930


The History

Okra, known in many English-speaking countries as ladies’ fingers, bhendi, bhindi, bamia, ochro or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.

Grilled Okra with Red Curry Lime Dressing

1 tablespoon Thai red curry paste
1/4 cup extra-virgin olive oil, plus more for
2 tablespoons fresh lime juice
1 pound okra, trimmed


  • Light a grill or preheat a grill pan. In a bowl, whisk the curry paste with the oil and the lime juice and season with salt.
  • Double-skewer the okra crosswise onto 4 pairs of bamboo skewers. Brush the okra with oil; season with salt.
  • Brush the grill grates with oil. Grill the okra over high heat, turning once or twice, until lightly charred in spots and tender, about 10 minutes.
  • Brush with some of the curry dressing and grill until the okra is sizzling, about 1 minute. Drizzle the okra with the remaining dressing and serve warm.

Masala Stuffed Okra

1/2 teaspoon vegetable oil
3 dried red chili peppers
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 small red onion, minced
1 clove garlic, minced
2 tablespoons vegetable oil
1/4 teaspoon turmeric
1/2 pound fresh tender okra (about 30 pods)
1 to 2 tablespoons vegetable oil


  • For the spice mix, heat the oil in a small skillet over low heat until it shimmers. Add the remaining ingredients. Fry just until the spices turn slightly darker and you can smell their wonderful aroma. Transfer the spices to a plate to cool. Grind to a fine powder in a spice or coffee grinder.
  • For the stuffing masala, fry the onion and garlic in the oil in the skillet over medium heat, stirring occasionally, until the onion is soft and golden. Remove from heat.
  • Stir the spice mix, turmeric and salt into the onions. Mix well and salt to taste.
  • Wash the okra and pat dry. Cut off the stem end. Using a sharp knife, make an incision in the okra, starting at the stem end and stopping just before the point. Do not cut all the way through the okra. It has to be one whole piece.
  • Place an okra pod on a work surface. Pry open the slit with one hand, being careful not to tear it all the way through. Using your other hand, gently stuff a little of the masala into the slit and pack it down. Repeat for all okra pods.
  • Heat the oil in a large, shallow nonstick skillet over medium-high heat. Add the stuffed okra in a single layer, stuffed side facing up. Cook until the bottoms of the okra pods are brown.
  • Reduce the heat to low. Cover the skillet, venting it a little, and cook for about 7 minutes, until the okra are tender. Remove the lid, carefully flip the okra over and cook 2 more minutes.
  • Sprinkle with salt to taste. Serve hot.

Late Summer Grilled Salsa

4 ears corn
5 small red onions, peeled and sliced in
half lengthwise
7 red or green okras
1 lime
2 Tbs. finely minced cilantro
1 jalapeno pepper
5 Tbs. extra-virgin olive oil, divided
coarse salt and freshly ground pepper


  • Rub 2 Tbs. oil all over corn, okra, onions and pepper. Sprinkle with a good pinch of salt and pepper. Place on a preheated grill and grill for about 7 minutes, rotating everything until nice and charred all over.
  • Remove from grill and give everything a rough chop, removing corn from the kernels. Place it all in a large bowl.
  • In a smaller bowl, whisk the remaining oil with the lime juice, minced cilantro and a sprinkle of salt.
  • Pour the cilantro dressing over the corn salsa, toss to mix.
  • Garnish with a little extra cilantro leaves, grab a bag of chips, or a trowel and just do it.

Nutrient Values (per 100g)

Energy                     138 KJ
Carbohydrates       7.45g
Fat                            0.19g
Protein                    2.00g