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Easy to make and the whole family loves it!
Put all ingredients except rice in in a large stewpot. Simmer on low for about 1 hour, stirring often to prevent sticking. There is no need to add any oil. You may need to add a little water if it cooks down too thickly. I cook mine until the sausage is done and the okra looks slightly wilted.
Serve over hot cooked rice. Add bread and a small salad to make a complete meal. Leave out the rice if you are diabetic or need a lower carb meal.
|Time:||15-30 Minutes Preparation Time|
1-2 Hours Cooking Time
Source: I got the idea after making okra and tomatoes along with grilled smoked sausage for supper and watching hubby mix all of his together on the plate.
By Frances Adams from Many, LA
A veggie curry that is tasty, and can be made in advance.
* Garamasala is a sweet/hot blend of eleven spices in delicate proportion of allspice, mace, cardamom, cloves, mustard, black pepper, coriander and cumin, cinnamon, ginger and nutmeg.
** Paneer is a fresh, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid.
*** Black cumin seeds
Wash, wipe and slit the okras lengthwise.
Mix the cottage cheese, salt, jeera and mustard seeds. Fill the okras with this mixture.
Heat oil and fry on low heat with the slit towards the top in a shallow pan. Remove from oil and place on paper towel. Heat the same oil and fry onion and curry leaves. Add the remaining spices and ginger and garlic.
Braise for few seconds and add the tomatoes. Cook the tomatoes till soft with some sauce then add the okras. Cover the okras with the chutney and garnish with coriander leaves.
Serve with rice or puri.
|Time:||15-20 Minutes Preparation Time|
20-25 Minutes Cooking Time
Source: Vegetarians enjoy this dish and we make it home.
By Dorothy from SA
By Robin from Washington, IA
Spray baking dish with Pam. Add okra, vegetable. oil, Ro-Tel tomatoes, onion, pepper, salt & pepper. Cover loosely with foil. Mix and bake, stirring occasionally, 1 hour at 400F.
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I am looking for okra recipes, other than breaded, if there is such a thing even? A friend gave me a bunch and thought I would give them a try.
Theresa from Mount Olive
I put okra in curry and stew. We also eat it raw.
It can also be pickled, in brine with garlic and dill. Yum!
I cut up okra and saute it in a small amount of olive oil along with whatever else I may have growing in the garden. We call it garden ratatouille.
Okra, squash, tomatoes, onions, garlic, green beans, or whatever veggie is available. Cut it all up into bite size pieces and saute in olive oil until done, perhaps 15 minutes.
This is one of our favorite dishes during the summer and we eat lots of it!
It's good in gumbo, soup & smothered in a fry pan with a little water, some chopped tomatoes & onions, & a tablespoon or so of vinegar to cut the slime. Cook until done.
I like boiled okra every one on a while. If I have any left over, the next day I add flour and what ever seasonings Im in the mood for and make okra patties. Just fry them up like potato cakes.
Being from the south this is the way I was taught.
1) Wash and cut up your okra. Saute in melted butter with onion, salt and pepper till tender.
2) Wash and cut up. Dredge in corn meal or flour. Deep fry till golden brown, drain well and serve.
Go to www.recipezaar.com, there are over 200 different recipes for okra.
Partially boil the okra in a little water, add diced or stewed tomatoes (I like rotelle for this purpose). Than add a spring of rosemary and a little mrs. dash. Simmer till done.
I love pickled okra. Wash them, pierce each with a knife, pack into canning jars, and use your favorite brine recipe (from homemade pickles), then process. YUM!
The secret to good okra if you don't care for the slimy consistency, is to saute it in olive oil first, then add other ingredients. I usually add chopped onion and bell pepper, and continue to saute it. Then I may add a chopped green tomato. Sometimes we eat it this way, and sometimes I also add a couple chopped ripe tomatoes and simmer it for a few minutes.Season it to taste.
Harlean from Arkansas
I just stir-fry up bite size pieces in butter until getting crispy. If over cooked, they shriveled a lot. If undercooked, they are too slimy for me. lol.