Beas Grilled Or Oven Broiled Okra Recipes

GRILLED OKRA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

ROASTED OKRA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

MARTHA ROSE SHULMAN'S ROASTED OKRA

Steps:

• Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
• Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
• Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

PAN ROASTED OKRA WITH ONIONS AND FIVE SPICES 'BHINDI SABZI'

Steps:

• Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.
• Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.
• Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.

GRILLED OKRA

Steps:

• Gather the ingredients.
• Prepare a gas or charcoal grill for high heat; You should be able to hold your hand about an inch above the cooking grate for just 1 to 2 seconds before pulling it away from the intensity of the heat.
• While the grill heats, trim off and discard the stems from the okra pods .
• Put the okra in a large bowl or on a rimmed baking sheet or roasting pan. Drizzle it with the oil and toss to thoroughly coat the okra with the oil.
• Place the okra on the grill (being careful that smaller pods are placed so they run perpendicular to the cooking grate so they don't fall through). Close the grill cover and cook until the okra's green color heightens and grill marks or charred edges appear about 4 to 5 minutes. If you are using purple okra, cook until the purple color deepens.
• Use tongs to turn the okra pods over, cover, and cook until they're charred or browned on the other side and tender to the bite, about 5 more minutes.
• Remove the okra from the grill. Sprinkle it with salt and spritz it with lemon juice , if you like. Serve grilled okra hot or at room temperature and enjoy!

BOILED OKRA

Steps:

• Place okra in a sause pan and cover with water, and add lemon juice.
• Add salt and pepper to taste.
• Bring to boil.
• Simmer for 8-10 minutes.
• No longer!
• The taste is great!
• Not mushy, but not crisp at all.
• I used the frozen, cut okra.
• The lemon juice adds a wonderful kick to the taste.

BROILED TOMATO, CORN, AND OKRA

Steps:

• Preheat broiler.
• Arrange tomatoes on a lightly greased jelly-roll pan and brush with 1 tablespoon oil. Season tomatoes with salt and pepper and broil about 4 inches from heat 5 minutes.
• In a bowl toss together corn, okra, remaining 1/2 tablespoon oil, and salt and pepper to taste.
• Spread corn and okra evenly on pan with tomatoes and broil about 4 inches from heat until tender, about 5 minutes. In a bowl toss vegetables gently with basil.

OKRA ROASTED WITH SMOKED PAPRIKA

Steps:

• Preheat oven to 400°. Toss together all ingredients. Arrange in a 15x10x1-in. baking pan; roast until okra is tender and lightly browned, 30-35 minutes.

ROASTED FRESH OKRA

Steps:

• Preheat oven to 400°. Toss okra with oil, salt and pepper. Arrange in a 15x10x1-in. baking pan, cut side up. Roast 12-15 minutes or until tender and bottoms are lightly browned.

GRILLED OKRA WITH CAJUN RéMOULADE

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.