Table of Contents

 

Ingredients

  1. 6 tablespoons canola oil, divided

  2. 2 pounds fresh okra, stems trimmed, cut into 1/2-inch pieces

  3. 1 1/2 teaspoons coarse sea salt

  4. 1 teaspoon black pepper

  5. 2/3 cup fine yellow cornmeal

  6. 1/8 teaspoon cayenne pepper

Pan-Fried Okra with Cornmeal

#1

Time: 28 Minutes

Yield: 4 Servings

How to Make It

Place 1 1/2 tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 1/2 tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally until okra is tender and browned about 6 minutes.

 

Ingredients

  1. 1 pound okra

  2. Salt to taste

  3. 2 tablespoons extra virgin olive oil

  4. Fresh thyme leaves to taste optional

  5. Freshly ground pepper

Shulman's Roasted Okra

#2

Time: 15 Minutes

Yield: 4 Servings

How to Make It

Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.

Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.

Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

 

Ingredients

  1. 3⁄4 lb. whole, fresh okra

  2. 1 tbsp. ground coriander seeds

  3. 1 tbsp. ground cumin seeds

  4. 1 tbsp. ground amchoor or 2 tsp. lemon juice

  5. 1⁄4 tsp. red chili powder

  6. 1⁄2 tsp. salt

  7. freshly ground black pepper

  8. 1 small onion, peeled, cut in half lengthwise and then cut crosswise into fine half rings

  9. 6 tbsp. vegetable oil

Time: 20 Minutes

Yield: 6 Servings

Stuffed Okra

#3

How to Make It

Rinse off the okra and pat with absorbent paper towels until quite dry. Trim the okra by cutting off the bottom tip and the top cone.

In a bowl, mix together the coriander, cumin, vegetable oil, chili powder, salt and black pepper.

Over a medium-high flame, heat the oil in a frying pan that is large enough to hold all the okra in a single layer. Put in the onion. Stir and fry until the onion just begins to brown. Stir and fry until the onion just begins to brown. Put the okra in a single layer and turn the heat to medium-low. The okra should cook slowly, uncovered. Gently turn the okra pods around until all sides are very lightly browned. This should take about 15 minutes. Cover the pan, turn the heat to low and cook for another 5 minutes.

Over a medium-high flame, heat the oil in a frying pan that is large enough to hold all the okra in a single layer. Put in the onion. Stir and fry until the onion just begins to brown. Stir and fry until the onion just begins to brown. Put the okra in a single layer and turn the heat to medium low. The okra should cook slowly, uncovered. Gently turn the okra pods around until all sides are very lightly browned. This should take about 15 minutes. Cover the pan, turn the heat to low and cook for another 5 minutes.