Wednesday, July 18, 2012

The Slimiest Post I've Ever Written...

     Coming from the South, I have eaten my fair share of okra.  I don't have a problem with the slime in okra.  Except frozen okra which should be banned for all eternity 'cuz ew.   Ditto frozen peas and carrots.  Blugh.  And spinach.  No frozen spinach.  I'm starting a revolution...  But first!  Back to the okra!  Like I said before I got stuck in the frozen foods aisle, okra slime is no big deal to me.  However I know a few people, OK a lot of people, who wouldn't eat okra if you paid them.  One sure-fire way to kill the slime is to douse them in breading and deep fry them.  But then, you know, that's not super healthy is it?  Boiled okra will have the exact opposite effect.  The slime produced by boiled okra will even make our pet slug, Agamemnon, sit up and take notice.

See the mighty Agamemnon receive his finger massage.  He loves massages...

     My husband is one of those people who isn't super crazy about the viscosity of okra, so he regarded them rather skeptically when I brought a big ol' bag home a few years ago.  I found a recipe online which is about as far away from Southern cooking as you can get and it has been the only way I've cooked okra for years now.  It came from the International Vegetarian Union website, and is simply called "Okra Recipe."  Originally posted by Sarah Gallagher, but it apparently came from a cookbook called World-of-the-East Vegetarian Cooking by Madhur Jaffrey.  In my bookmarks it's called, "Okra that hubby loves."

Indian Okra My Hubby Loves
1.5 lbs fresh okra
2 large onions
6 Tbs oil
6 cloves garlic
1/2 tsp tumeric
1 1/2 tsp salt
1/4-1/8 tsp cayenne pepper
freshly ground black pepper

Sauté the onions and garlic in oil for about 5 minutes.  Add the okra and sauté for another 5 minutes or until the okra has turned bright green.  Add the spices and mix to coat the okra with them.  Add 1/4 C water, cover, and simmer for 15-20 minutes or until okra is tender.  Uncover and cook down until any water is gone.  Serve over rice.

I realized last night, after I cooked the okra, that I usually leave it whole.  It helps cut down on the slime factor even more, though these cut pieces cooked faster.

My Substitutions/Additions:
I like to add ghee in place of some of the oil... You can use much less than 6 Tbs of either, btw.  I usually use less salt as well.  I omit cayenne when the boys are sharing with us and add about 1/2 tsp to 1 tsp of curry powder.  It changes the flavor to the point of making it a completely different dish, but adds the tiny touch of heat hubby and I agree this recipe needs while still being palatable by the littles.

I was surprised by how much my husband loved this recipe.  It is a good one, very simple and easy to prepare, which is a plus in this it's-too-hot-in-the-kitchen time of year.  The boys like it, too!


  1. Indian okra is the best! Maybe it's the spices? We have some friends who make stuffed okra with Indian spices and it's to die for. Your dish sounds delicious and I'll be trying it.

    1. I think it is the spices, but then I love Indian spices on just about anything, so I may be biased... =) And Ooohhh... I must know more about this stuffed okra you speak of!

  2. that sounds delicious with the INdian spices! yum!

  3. This looks very attractive! I love okra, yummy!


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