What is Okra?
Okra is a long, slender, tube-like fruit that’s green in color. Although it’s a fruit, we treat it exactly as we would any other veggie when cooking it–frying, boiling, sauteing. Even though I know better, I still think of it as a veggie.
Cuisines that use the Veggie
I’ve encountered it mostly in Indian, Caribbean and US Southern cuisines, either as a stir-fried veggie or as a flavor enhancer in stews and gumbos. But in addition to these countries, it’s also grown in Nigeria, Sudan, Pakistan, Ghana, Egypt, Benin, Saudi Arabia, Mexico, and Cameroon.
Best ways to cook it
It’s composed of 90 percent water. When cooked, the water is released in a slimy, mucus-like consistency. That can be a bit unappealing. Therefore cook it on high heat–saute or deep fry. This dries up the moisture and gives you a crispy veggie instead of a soggy, slimy one.
The Flavor
It’s mouth-watering. There’s really no analogy so the best way to find out is to try it. My recommendation: Quick & Easy Okra Sabzi where the veggie is tossed in Indian spices, then sauted to a crispy, crunchy goodness. And you don’t have to look far. The recipe is right below.
Fun Okra-Facts
- It’s a fruit, not a veggie
- It’s also called ladies finger (because of its long slender shape). Or gumbo–not the dish, the veggie itself is called gumbo in some parts of the world.
Other Okra-Forward Dishes
Rasta Pasta Stew–a cozy, stew warmed with spices and layered with vegetables. Pairs beautifully with pasta or rice. https://veggiemashups.com/recipes/rasta-pasta-in-brooklyn/
Craving More Facts?
Check out Cynthia Nelson’s fun article at https://www.thespruceeats.com/using-okra-2138096
Print
Quick and Easy Okra Sabzi (Vendaykai Varuval)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Diet: Vegan
Description
 Okra is dusted with Indian spices, then stir-fried on high heat until it is crunchy on the outside, soft on the inside.
Ingredients
3 cups okra, cut into 1 cm. rounds
2 tbsp. oil
1 tsp. urad dal
1/2 tsp. cumin seeds
1/2 mustard seeds
1/2 tsp. ground turmeric
1/2 tsp. red Kashmiri chili or 1/4 tsp. cayenne pepper
Salt to taste (approx. 1-1 1/4 tsp.)
Instructions
- Heat 1 tbsp. oil in a pan for 2 mins on med. heat. Add urad dal and saute for 4-6 mins. till it starts browning.
- Add 1/2 tsp. each of mustard and cumin seeds and saute for 30 secs. until the seeds start popping.
- Toss in the veggies and cook for 3 mins, until they start turning soft.
- Add 1/2 tbsp. oil and turn the heat upto high. Season the veggies with 1 1/4 tsp. salt + 1/2 tsp. each of turmeric and red Kashmiri chili powder. It is important to turn the heat up because salt will draw out the water in the okra. Watery okra tends to have a mucus-like consistency. In order to avoid this, we burn off any excess water as quickly as possible.
- Stir the okra frequently, for about 3 mins., making sure all the spices are evenly distributed.
- Add 1/2 tbsp. more oil and cook on high for another 4-5 mins. Â
- Taste and adjust seasoning if necessary.
- Turn off stove and serve. Okra Sabzi is ready!
- Category: Dinner
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 107
- Sugar: 1.6
- Sodium: 589
- Fat: 7.2
- Saturated Fat: 0.9
- Carbohydrates: 8.5
- Fiber: 3.7
- Protein: 2.4
- Cholesterol: 0
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