Crisp Okra In Creamy Yogurt Recipes

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CRISP OKRA IN YOGURT SAUCE



Crisp Okra in Yogurt Sauce image

Provided by Maya Kaimal

Categories     Appetizer     Side     Fry     Vegetarian     Yogurt     Coconut     Okra     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 12

7 tablespoons vegetable oil, divided
1 pound okra, trimmed and sliced into 1/8-inch-thick rounds
Salt
1 cup grated dried unsweetened coconut
1 teaspoon brown mustard seeds, divided
1/2 teaspoon cumin seeds
1 small fresh green chile, such as serrano, Thai, or jalapeño, stemmed and quartered
1/2 cup to 1 cup water
1 cup plain yogurt (not Greek-style)
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)
1 teaspoon fresh lemon juice

Steps:

  • Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
  • Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
  • Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
  • Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.

CRISPY INDIAN OKRA



Crispy Indian Okra image

This great okra side dish with Indian spices can also be served as a snack or appetizer.

Provided by Rhinusmita

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 11

2 ½ cups fresh okra, ends trimmed
5 tablespoons chickpea flour (besan)
1 teaspoon ginger paste
1 teaspoon lemon juice
½ teaspoon red chile powder
¼ teaspoon ground turmeric
1 pinch asafoetida powder
1 pinch carom seeds
salt to taste
oil for frying
1 teaspoon chaat masala, or to taste

Steps:

  • Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
  • Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
  • Serve sprinkled with chaat masala.

Nutrition Facts : Calories 251 calories, Carbohydrate 10.2 g, Fat 22.6 g, Fiber 3 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 123.9 mg, Sugar 0.8 g

CRISPY SHREDDED OKRA WITH TOMATO AND LEMON



Crispy Shredded Okra With Tomato and Lemon image

Provided by Julia Moskin

Categories     weekday, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

Canola oil for frying
2 pounds okra, stemmed and quartered lengthwise
1/2 small red onion, thinly sliced
2 to 3 tomatoes, cored, seeded and thinly sliced
1/4 cup chopped fresh cilantro leaves
Juice of 1 lemon, more to taste
1/2 teaspoon salt, more to taste
1 1/2 teaspoons chaat masala, available at Indian markets, more to taste

Steps:

  • In a heavy pot, heat 2 inches oil to 350 degrees. Place a thick layer of paper towels nearby. Working in batches to avoid crowding pan, fry okra until crisp, about 5 to 7 minutes. Seeds will swell and okra will be deeply colored at edges. Drain on paper towels.
  • In a serving bowl, toss okra together with onion, tomatoes and cilantro. Squeeze lemon juice over all, and mix in salt and chaat masala. Taste and add more lemon, salt and masala as needed.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 23 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 3 grams, TransFat 0 grams

YOGURT RELISH WITH OKRA



Yogurt Relish with Okra image

This is a simple and delicious relish to serve at Indian meals.

Yield serves 4

Number Of Ingredients 6

2 tablespoons olive or canola oil
1/4 teaspoon whole brown or yellow mustard seeds
12 medium-sized fresh okra, tops and tips removed and cut crossways into 1/3-inch slices
Salt
1 cup plain yogurt
1/8 teaspoon cayenne pepper, or to taste

Steps:

  • Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the okra. Stir for a minute. Now turn the heat down to medium low. Stir and fry for 8-10 minutes or until the okra is lightly browned. Sprinkle 1/8 teaspoon salt over the okra, mix, and take the pan off the heat. Set aside.
  • Put the yogurt in a bowl. Whisk lightly with a fork until creamy. Add 1/4 teaspoon salt and the cayenne. Stir to mix.
  • Just before eating, fold the entire contents of the frying pan into the yogurt.

CRISPY FRIED OKRA IN YOGURT SAUCE



Crispy Fried Okra in Yogurt Sauce image

Number Of Ingredients 9

2 teaspoons Basic Ginger-Garlic Paste or store-bought
1 1/4 pounds small fresh, tender okra, rinsed and patted dry
1 cup peanut oil for deep-frying
2 teaspoons ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 1/2 cups nonfat plain yogurt, whisked with 1 tablespoon cornstarch until smooth
1 teaspoon salt, or to taste
1/4 teaspoon Garam Masala

Steps:

  • 1. Prepare the ginger-garlic paste. Prepare the okra: cut off a think slice of the stem end of each okra and discard, then cut the okra into 1/3-inch slices. (Cut off and discard the tips only if they look too brown.)2. Heat the oil in a wok until it registers 350°F to 375°F on a frying thermometer or a small piece of okra dropped into the hot oil bubbles and rises to the top immediately. Add the okra (in 2 batches, if needed) and fry until crisp and lightly browned, 2 to 3 minutes. Transfer to a bowl and mix well with the ginger-garlic paste.3. Discard all except 1 tablespoon oil from the wok (use this oil for other cooking, if you like.) Heat the oil and add the cumin, turmeric, and cayenne pepper. Mix in the yogurt-cornstarch mixture, a little at a time, stirring constantly to prevent it from curdling. Cook, stirring, until most of the yogurt evaporates and the sauce becomes thick, 3 to 5 minutes.4. Mix in the fried okra and salt, and cook about 5 minutes, until the flavors are blended. Transfer to a serving dish, top with the garam masala, and serve.VARIATION: A similar curry can be made using 1 cup canned tomato sauce and 1/2 cup coconut milk instead of the yogurt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CRISPY GRILLED OKRA



Crispy Grilled Okra image

Simplest and tastiest recipe for okra ever. I didn't think I liked okra, but decided to give it another try when when I saw at my local farmers' market. I don't like slimy okra, and I like to keep things simple but tasty. This recipe is it! You can skewer them to make them a little easier to handle on the grill.

Provided by MChele

Categories     Okra Recipes

Time 10m

Yield 4

Number Of Ingredients 3

1 pound fresh okra
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Wash and pat okra dry with a kitchen towel.
  • Toss okra in olive oil and season with salt and pepper.
  • Place okra on the preheated grill, perpendicular to the cooking grate, and cook for 2 minutes per side.

Nutrition Facts : Calories 65 calories, Carbohydrate 8 g, Fat 3.5 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 9.2 mg

CRISP OKRA IN CREAMY YOGURT



Crisp Okra in Creamy Yogurt image

Here is a quick and easy okra recipe that goes very well with rice or as a side to any meal. I'd like to think this is an original recipe because I have not seen it mentioned anywhere, its been in our family for years.

Provided by Mercy Varghese

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb sliced okra (the frozen Cut Okra pack will also do, but prefer thinner slices)
1 1/2 cups plain low-fat yogurt
1 teaspoon cayenne pepper or 1 teaspoon black pepper
1 teaspoon cumin powder
1 tablespoon coriander powder
2 tablespoons oil (peanut, vegetable or light olive)
salt

Steps:

  • Heat oil in a pan, add okra and shallow fry on very low heat for about 30 mins, tossing occasionally, till the okra looses its water content and becomes dark brown and crisp.
  • Add cumin and coriander powder and fry for another 5 mins, add cayenne pepper and salt, toss and fry for another minute or so.
  • Take pan off the heat, let it cool slightly, the okra should now be crunchy.
  • Whip the yogurt to a smooth consistency, add okra from the pan and mix nicely.
  • Serve immediately.

Nutrition Facts : Calories 157.8, Fat 8.6, SaturatedFat 1.9, Cholesterol 5.5, Sodium 75.4, Carbohydrate 15.2, Fiber 3.9, Sugar 7.9, Protein 7.3

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