| Real Life Recipes
Okra |
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Okra is related to cotton, hibiscus and hollyhock. It comes from a tall tropical herb cultivated for the edible green seed pod. The pods, when cut, exude a juice that is like, well, mucilage, which can be used to thicken stews like gumbo. I like to think of Okra as a tropical version of our great Canadian edible fern – the fiddlehead. Okra originated in Africa and came to the Caribbean and the U.S. in the 1700s. Okra is a popular vegetable in Africa, the Middle East, Greece, Turkey, India, the Caribbean, South America and the Southern U.S. Okra is slimy and gluey. Okra is a good source of vitamin A and C, also B complex vitamins, iron and calcium. It is also a good source of dietary fiber. And though it is gluey, it is fat-free. North Indian Tomato Okra Ingredients: 3 Tablespoons light oil 1/8 teaspoon ground fennel 1/4 lb. Okra, trimmed 1/8 teaspoon cayenne pepper 3/4 cup. finely chopped onion 1/8 teaspoon turmeric 2 cloves pressed or minced garlic 3/4 c. finely chopped tomatoes 1 tablespoons grated or crushed fresh ginger 1/4 c. hot water 3/4 teaspoon ground cumin 1 tablespoon chopped fresh cilantro 1/4 teaspoon ground coriander Directions Heat half the oil in a large skillet over medium heat. When the oil is hot, add the okra in a single layer and fry for a minute; do not stir. Reduce heat and continue cooking for 3 to 4 minutes, stirring and turning the okra until it is lightly browned. Remove the okra from the pan. Add the remaining oil to the same pan along with the onion. Cook the onion about 5 minutes until light golden. Add garlic and ginger and cook, stirring constantly, until the mixture turns caramel brown – up to 10 minutes Add cumin, coriander, fennel, cayenne pepper and turmeric. Stir. Add tomatoes. Reduce the heat to medium and stirring for 3 minutes or until mixture thickens and becomes thick. Re-add the fried okra, plus salt, and 1/4 cup hot water. Bring to a boil. Reduce the heat; cook covered for 20 minutes Garnish with cilantro. Sprinkle of lemon. |
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