Okra for people who don’t like okra
I have now spent 14 years trying to get people to eat their vegetables in Prairieland Community Supported Agriculture. Like the adage that a weed is a plant that you haven't found something constructive to do with yet, I believe the same applies to vegetables. If you don't like a vegetable, it's because there is a recipe out there that you haven't tried it in yet.
Unfortunately, okra is at the top of that list for many people. Many people view it as stringy and/or slimy. Young okra is actually neither, but in hot humid conditions like this year, it seems to grow inches overnight, leaving you with pods as long as your finger instead of the knuckle length ones prized in the Middle East.
The problem is that the older the pods are, the more likely they are to be tough, and, the more likely they are to have a mucilaginous quality when sliced. This is fine for gumbo as it helps to thicken the soup, but disastrous for fried okra, which is how most people eat okra in the U.S., especially in the south. There, it is sliced, salted, tossed in cornmeal, and shallow fried in a heavy skillet. Frankly, this dish is only good if you have your own okra patch and are maniacal about picking it tender and are willing to wait for the salt to draw out the water and the cornmeal to adhere to the slices which turns the process into an hour-long affair.
This is why a lot of restaurants batter and deep fry okra. If you haven't had fried okra at JJ's or Seaboat, I believe you are missing out. But then, I have always liked okra. For people who don't like okra, there are two excellent options: grilling and Indian-style okra.
I learned about grilling okra this summer from my oldest sister, who has her own okra patch, but also has a life. Grilling makes the okra tender and eliminates any sliminess, even if the pods are a little bigger or they have sat in the fridge for a couple of days. We didn't get around to grilling the okra she gave us for a week and it was still great. To grill okra, brush it with oil. Sprinkle it with salt and put it perpendicular to the grates over direct heat for four minutes per side. Smaller pieces will cook a bit more quickly, so watch them. The result is amazing.
In India, okra is called ladyfinger, bhindi or bhendi. This is my version of a dish I had in northwest India several years ago. If you have garam masala, you can a half teaspoon to teaspoon, as well. A sliced green chile also is a nice addition if you prefer a spicier dish.
Indian-style Okra
- 2 large onions, peeled and chopped
- 3 T butter
- 3-4 cloves garlic minced
- pinch of salt
- dash black pepper
- dash cumin
- dash cayenne (optional)
- 1 1/2 t paprika
- 2 1/2 t ground coriander
- 1/2 t tumeric
- 1 lb okra sliced 1/4-inch to 3/8-inch thick
- 8 oz canned tomatoes or equivalent fresh
- 1 T chopped fresh cilantro
Saute onions in butter until just soft. Add garlic, spices, and chile, if using. Cook until fragrant, stirring constantly. Add okra and stir. Add tomatoes and cilantro. Simmer gently uncovered until okra is tender and tomatoes form a sauce. Adjust salt. Serve.
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The Alan Partridge lookalike on the right in the first small photo has nothing to condescend to anyone about. AH HA!
Snell and the little Hitlers of the neighborhood association need to chill out. Legitimate businesses should have the freedom to exist without having to endure the slings and arrows of ignorant and misguided opposition.
represent, Matt.
Yeah, I’d agree that Transporter Room 3 is the worst house venue I’ve ever seen.
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What? Echo! (Echo!) Where’s the dischord and dissent?
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hey, if hair ain’t gon’ be over your head, my jokes may as well be.
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Excellent. I am glad sometimes American dreams are encouraged, rather than stifled.
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funny, as your summer begins, another Summer ends.
@Dan - Wow. Unfortunately, I have to refrain from further comment due to a previous employment relationship. But with that brief context you might be able to imagine possible comments or responses I could have.
Oh, by the way, the “Champaign County YMCA” no longer exists. The official name is now the “Stephens Family YMCA” (the website has not been updated, but check out the latest program guide). And no, it’s not just the name of the building. It’s the name of the organization.
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Food trucks are the start-up, small businesses of the future for those unable to afford real estate. No surprise, that merchants who pay rent, utilities, and maintenance on a property would despise the traveling competition. Or developers who build more empty retail spaces would want to close…