Of all the vegetables i have worked with in this backyard gardening quest of mine, okra by far has been the easiest. It keeps producing and producing! Enough for frying, gumbo, several bags i froze for winter use but still i have MORE OKRA. So I found a traditional middle eastern/indian recipe that we LOVED. It was simple and delicious. I made a second planting of a burgundy variety which should start producing in the next couple of weeks. If the pods turn out to be as brightly colored as the leaves and stems it should be amazing. There is one secret to okra is you SERIOUSLY have to pick it every 2-3 days. Otherwise it will get too large and tough to eat.
Traditional Indian Okra Recipe
3 tablespoons butter
1 medium onion, chopped
1 bell pepper, chopped
1 pound sliced fresh okra
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
salt to taste
Directions
Melt butter in a large skillet over medium heat. Add the onion and pepper and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to low, and cover the pan. Cook for 10-15 minutes, stirring occasionally until okra is tender. Makes 4 servings
Nutritional Information
Amount Per Serving Calories: 126
Total Fat: 8.9g
Cholesterol: 23mg
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