The weather is finally making us feel like winter is coming which means it is time for something to remind us of summer. Okra is a vegetable that grows in hot climate, normally India. Because most of our okra is from India, we have it all year round! Okra is an essential ingredient for many cuisines like Middle Eastern, the Caribbean, Indian, South American, and parts of Africa. With this cold weather, let's bring back the feeling of summer with an okra dish!
- Okra is rich in magnesium, folate, fiber, antioxidants, and vitamins C, K1, and A
- One cup of raw okra contains33 calories, 2 grams of protein, 3 grams of fiber, 14% of the daily value of Magnesium, Vitamin A, and Vitamin B6, 15% of the daily value of Folate, and 26% of the daily value of Vitamins C and K
- Okra may lower heart disease risk by lowering cholesterol. Okra can also lower blood sugar.
- Because of the folate levels, Okra is very good for pregnant women
Recipes:
Garlic Roasted Okra (eatsomethingvegan.com)
- 1 lb Okra
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Sea Salt
- 1 1/2 tablespoon melted Butter
Rinse the okra and dry it with a paper towel. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Place the okra into a medium-sized mixing bowl.
In a small dish, mix together the paprika, garlic powder, and salt.
Sprinkle the seasoning mix over the okra and add the melted butter. Mix everything well.
Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly.
Bake the okra for about 15 minutes at 450°F. Serve.
Mediterranean Style Okra (themediterraneandish.com)
- Extra Virgin Olive Oil
- 1 small Onion, chopped
- 4 Garlic cloves, minced
- 2 small Green Chiles such as Jalapeños, chopped
- 1 lb frozen or fresh cut Okra sliced into rounds
- Salt and Pepper
- 1 teaspoon ground Allspice
- 1/2 teaspoon Coriander
- 1/2 teaspoon Paprika
- 1 1/2 cup Crushed Tomatoes
- 1/2 cup Water
- 1 tomato sliced into rounds
- Juice of 1/2 Lime, more to your liking
Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
Add the okra and sautee for 5 to 7 minutes over medium-high heat.
Season with kosher salt, black pepper and spices. Toss to coat.
Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
Remove from heat and serve over rice or with warm pita bread.
Bhindi Masala - Dry Fry Indian Okra (thecuriouschickpea.com)
- 7-8 ounces Okra
- 2 teaspoons Oil
- 3/4 teaspoon Garam Masala
- 1/4 teaspoon Salt
- 1/8 teaspoon Cayenne
- Wash the okra and pat dry or let air dry slightly, this helps keep the okra from getting too slimy. Trim off the tops and tip, then slice into about 1-inch pieces.
- Heat a large sillet over medium-low heat. Add the oil and the sliced okra. Cook, stirring minimally, until the okra is shrunken in size and golden in places, about 8 minutes.
- Add the spices and salt and let fry 1-2 additional minutes. Turn off heat and enjoy!
