![]() ![]() You want to discard any piece of okra that feels woody when you slice into it. As long as your okra is soft, it will be good. This doesn’t mean that American okra won’t taste good. The Indian okra is slender and elegant looking, while the American okra is thicker, and a lighter green. Indian okra is of a different variety than typical American okra. The key tip when buying okra is to buy soft, flexible fingers. It was dark green in color, blemish-free, and most importantly: soft. ![]() When I was in India, okra was plentiful and gorgeous. The mucilaginous properties of the okra are helpful to facilitate digestion and alleviate constipation, as well as maintain healthy skin and mucous membranes. You’ll also get Vitamin A, flavanoid antioxidants, including beta-carotenes, xanthan, lutein, Vitamin B6, calcium, niacin, phosphorus, and copper.Ī cup of raw okra contains just 33 calories. It also contains 44 percent of your recommended daily allowance (RDA) of Vitamin K, and 22 percent RDA of folate. Okra is an excellent source of fiber, calcium, iron, magnesium, manganese, and Vitamin C. If you don't want to read the health benefits, skip to the next section, where I cover how to select okra at the grocery store, and how to prepare and store it. The health benefits alone suggests that it is worth learning how to cook with okra. This vegetable is also loaded with nutrition and health benefits. I have just told you about the pleasing texture and flavor of sautéed Indian okra. The skins retain a good bite, and the seeds within the pods offer an ever so slight crunch that's somewhat akin to pine nuts. ![]() The texture of dry cooked okra is quite excellent as well. You will enjoy a deliciously complex taste that is entirely unique to okra, but that some people describe as a cross between eggplant and asparagus. The result is a beautiful okra side dish with no stickiness whatsoever. The trick for this Indian okra is to sauté it dry, and salt it only at the very end. I have perfected the technique over years of experimentation. Nonetheless, Indians love their lady’s fingers, and they know how to cook tasty okra. Do you think the okra’s thin green form with a point on the end resembles a lady’s finger? I don't think so. In India, okra is called bhindi or lady’s finger. You can imagine my surprise when I visited my in-laws’ home in India and was served the most delicious okra, and it wasn’t sticky at all! It was so delicious. Who hasn’t heard of gumbo stew, where okra plays a fitting role as a thickener?īasically, before I travelled to India, I was in the same boat as everyone else, thinking I would. Okra is very popular in the American South. It is the texture that most people can’t get past. ![]() It is not that sticky okra has a strong taste. If they have tasted it, it was very likely in some form of soup where okra’s sticky and mucilaginous properties were off-putting. Okra provokes conversation because it isn’t a vegetable that most people have cooked with. If our experience is any proof of the matter, this okra recipe is set to delight you, your family, and your guests. So my dear readers, today I have your recipe for the best Indian okra sauté ever. I have posted about okra a few times on Instagram and Facebook, and it always provokes a lot of questions, usually from people asking for the recipe. ![]()
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