Okra, anyone?

[Pool Hall Ace]

So far, I haven't seen much love for okra. I haven't tried it yet, because the only options I'm familiar with are boiling (and its resultant sliminess) and deep-frying.

Has anyone ever prepared roasted baby okra, like The Produce Lady discusses? Okra is inexpensive and plentiful down here, and I am always interested in trying something new!

Thanks! :hi:

[flvegan]

1. I've had it twice.

Both times it was fried. The first time it was really good, but I think that's only because it was slightly overdone. The second time...ugh, let's just say that was and will be the last time for me.

[LaurenG]

2. I like it fried in cornmeal

its thoroughly disgusting just boiled, it makes a sauce that has the look/consistency of saliva, so disgusting in that form.

[Pool Hall Ace]

4. Ewwwww !!

No wonder there isn't much love for it! Saliva?? :puke:

However, I think I'll try the recipe that Ignis posted. I have all of the ingredients (except for the okra, which I can get from the farmer just down the road).

[Ignis]

3. I'm a fan of okra, especially in Indian dishes.

You'll find okra on some Indian menus as "bindhi" or "ladyfinger," and I strongly recommend you order it if you do see it. It's usually dry-fried with spices, and bears no resemblance to the soupy/stewy okra dishes we often see in the US (mostly in the South).

http://allrecipes.com//Recipe/easy-indian-style-okra/Detail.aspx

[Pool Hall Ace]

5. That you for posting this!

It looks like an easy recipe, and I need to incorporate more than just the usual veggies in my diet. :hi:

[Ignis]

6. My pleasure. Another great use for okra is in any Winter stew.

You can dice it finely so you'll hardly notice it, but make sure you put all the "goop" from inside the pods into the pot. It adds a really nice thickness that can be lacking in veggie stews.

Eggplant's another "scary" vegetable that's great in stews: peel it, dice it, salt it, and then add it about halfway through cooking.