It's naturally slimy texture can be unappealing to some, but once you learn these foolproof cooking methods, you might just find yourself including it in your regular meal rotation. Okra is ...
Choose stems that snap cleanly and don’t bend. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable ...
Bhindi a.k.a okra cooked in two ways, one fried crisp and one made into kebab or tikkis. Served with a sweet and sour jaggery-tamarind chutney. Take slit bhindi in a bowl. Add gram flour, rice flour, ...
Keep aside to cool and then grind them together. 2. Mix in the salt, coconut and crushed garlic to the ground mixture. (This masala can be stored for six months in an air tight jar in a refrigerator.) ...
Many people dislike okra because of its texture, which is often described unappealingly as mucilaginous or slimy. If the vegetable is cooked quickly, though, it doesn’t become slimy – instead ...
This recipe makes more sambal than you will need for one dish of okra, but it can be stored in the fridge for several weeks, and used to spice up other stir-fried vegetables. It's also delicious ...