6/14/2023 0 Comments Boiled okra![]() ![]() Learn how to cook perfectly boiled okra that retains its colour and. It’s fried in chickpea flour, y’all, and fried whole! It was so tasty. Simple Okra Recipe Okra is a sweet vegetable that is very delicious when boiled. Ruchi’s fried okra is called Bhinda Bhajia. Grandma Lillie didn’t soak her okra in buttermilk, but I do! Traditionally breaded in cornmeal, I add a little cornstarch and flour to ensure a crispy texture. ![]() A little really does go a long way.Īnother similarity that Ruchi and I shared was that we both have a version of fried okra! That really is the best way, isn’t it? My traditional Southern Fried Okra is my grandmother’s recipe that I turned into my own. It also has acid and has the exact same effect! What’s even more fascinating is that you couldn’t even tell there was yogurt in the dish. Ruchi blew my mind by adding yogurt to her dish at the very end. Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime. A vinegar bath also does wonders to reduce the slimy consistency. All of these things include acid that helps reduce slime. Lemon juice, chopped tomatoes, vinegar, or a splash of wine will not only add depth to your recipe, but it will also lower your slime quotient. Make sure your cast iron skillet, grill, or fryer is hot before you start cooking okra. Some people find this cuts down on sliminess and it can also add some flavor. 6 Try drizzling some lemon juice in the water. Place your pot over high heat and bring the water to a boil. Lightly salt as much water as you need to submerge all your okra. Methods like grilling, sauteing, and frying that use high heat for a short amount of time work well. Boiling Okra Download Article 1 Bring a pot of salted water to a boil. I soak my cut okra in buttermilk when getting ready to fry it. Use High Heat The longer okra cooks, the slimier it gets. I’ve always known to add a splash of vinegar to boiled okra. Our two cultures collided to find out that while we prepare things differently, there are a lot of similarities. Indian okra is a brighter shade of green and has smaller seeds. Indian okra is very similar in appearance, but American okra tends to be a little bigger. Ruchi’s dishes were prepared with Indian okra. All of my dishes were prepared with what you would consider American okra. Even when not in season, it’s stunning! I also learned that there are two different kinds of okra that are easily accessible here in Indiana. I haven’t seen okra that beautiful since visiting Mrs. Not only did she teach me about how to prepare okra as an Indian dish, but she also taught me that the absolute BEST place to get fresh okra is the Indian grocery store. I’ve always known okra as a southern food staple, so I was incredibly eager to learn about okra in a different way. When I heard my friend and fellow chef, Ruchi of Tiffin Kitchen, say that she loved okra and that her mom cooks it perfectly, I knew we had to work together to change the bad wrap that okra has. I say that often and usually get the response that people either don’t like it or have never had it. ![]()
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