What is okra and how can you use it in your kitchen?

What is okra? Does this name or its appearance ring a bell? Surely you have heard of this fruit, which is very similar in shape to a zucchini and a green pepper. okra (Abelmoschus esculentus) is a tropical phanerogamous plant of edible fruit and of African origin.

It is also widely used in Asian cooking in general, where it is highly prized for its ability to thicken soups and broths. Its interior, if we cut it, produces a mucilaginous substance (like slime) that does not have any special flavor, but if we cook this cut okra with more ingredients and broth, it will make it thick and nice.

Although its appearance may seem unknown to us, the truth is that it is very similar to pepper. I mean, the plant produces flowers, which are pollinated, the petals fall off and an elongated green fruit comes out… in this case the okrabut this process is the same as that of peppers, tomatoes and many other fruits that we use as vegetables.

The properties of okra

Okra is rich in protein (around 21%), fiber, vitamins A, C, K, thiamine and B6, calcium, magnesium and manganese. So if you see a good price at least give it a chance. Search for Indian recipes and prepare it as you like.

Have you tried okra and you don’t like that gelatinous texture? Bake it in the oven or on the grill. You can put them whole or cut in half lengthwise, with a pinch of olive oil and salt, and roast 30-40 minutes at 180ºC, Until it fries. Then you can eat it as is or cut it up and use it for stir-fries or other dishes.

Unripe okras, small and vibrant green are the best. They taste better and are more tender. Avoid large, overripe, spotty, or soft.

to keep them cool put them in a paper bag with holes or half open to circulate some air and in the pantry (if it’s very hot, in the fridge).

If you have leftovers or you are not going to use them in a week you can freeze them, in fact they also sell them frozen. to freeze them well blanch for 3-4 minutesput them in ice water and when they cool dry them with kitchen paper and store them in a tightly closed container in the freezer. They will last you about 6 months.

okra recipes

1. Grilled okra

It is the easiest way to cook okra and it develops very good flavor and texture.

Ingredients:

250g of okra1-2 tablespoons of olive oilsalt to taste

Preparation:

Wash the okras and dry them well. Remove the top.Heat the oil in a large, heavy-bottomed skillet over medium-high heat.Put the okras in the pan, preferably without crowding.Sauté them every little bit so they are golden brown.In about 7-8 minutes they will be done, more wrinkled and golden. Sprinkle with salt and serve.

2. Bhindi fry or Kurkuri Bhindi

This is a very easy Indian recipe to turn okra into a delicious crunchy snack.

Ingredients:

300 g okra 1 tablespoon cornstarch (cornstarch) 1 tablespoon chickpea flour 1/4 teaspoon turmeric 1/4 teaspoon cumin powder 1/4 teaspoon coriander powder Olive oil for frying Salt

Preparation:

Wash the okras, remove the top and cut them lengthwise into 4-6 parts, so that they remain in not very thick strips. Put them in a bowl. In a separate small bowl, mix the cornstarch and flour with the spices. Pour this mixture over the okras and stir well, making them jump, so that they are all covered with the mixture. Let it rest for 20 minutes. Heat oil over medium-high heat in a large skillet. You don’t need a lot, just enough to cover the bottom.Put in as much as will fit and brown in batches.Flip when browned on one side.Remove to a wire rack to drain.Sprinkle with salt and serve.

3.Bhindi raita

This raita is a side dish-sauce for any meal. You can make a good amount and store in the fridge for other days.

Ingredients:

200 g okra250 g plain soy yogurt1/2 onion1/4 teaspoon cumin1/4 teaspoon coriander seedsOlive oilSalt to tasteChopped fresh coriander to serve

Preparation:

Wash the okras, remove the tops and cut them into 3-4 parts.Chop the onion or julienne it and brown it in a pan with 1-2 tablespoons of olive oil over medium heat.Add the spices and okra, mix well , lower the heat a little, cover it and let it cook for 7-8 minutes. You just have to stir it once so they don’t get too brown on one side. Put the yogurt in a bowl, add salt to taste and taste it. Pour everything from the pan into the yogurt, including the oil that remains. Mix well. Sprinkle fresh coriander on top and serve.

4. Chickpea stew with okra

This stew is as easy as any other, and we add the okra like any other vegetable, with the difference that the broth will thicken a little.

Ingredients:

200 g dried chickpeas (soaked overnight) 3 tablespoons olive oil 1/2 red pepper 1/2 onion 10-12 okra 2 grated tomatoes 1 clove of garlic 1/4 teaspoon thyme 1 sprig of rosemary 2 bay leaves 1/4 teaspoon turmeric (optional) 1/2 teaspoon smoked paprika 1 teaspoon salt

Preparation:

Wash the vegetables. Finely chop the pepper and onion, and the okra into small pieces.Heat the oil over medium heat in the pressure cooker.Fry the pepper and onion until soft.Chop the garlic and add it too.Add the okra and mix.When begin to brown a little, add the grated tomatoes, the spices and the salt. Let it all cook together until it reduces to a paste. Drain the chickpeas and add them to the pot. Add enough water to cover everything well, close the pot and put it on high heat. When it starts to whistle, put it on low heat and let it cook for 25 minutes. Take it off the heat, let the pressure release and open the pot. If you want the thickest broth, put it back on the heat , uncovered, a few more minutes, stirring to prevent sticking. Serve hot.