Delicious Pakistani Okra Recipes

MASALA BHINDI (OKRA) PAKISTANI FOOD RECIPE

Masala Bhindi (Okra) Pakistani Food Recipe image

Fruits and vegetables do not fight disease, it is their absence that causes disease. It is a fruit, yup believe it or not but anything that contains seeds is defined as a fruit. Bhindi has seed and therefore it is a fruit, the fact is we don't say its a fruit is because it lacks the sweetness of pineapple or an apple, hence it is regarded as a vegetable.

Provided by shabo

Time 30m

Number Of Ingredients 11

Ingredients

Olive oil or Refined oil
Potatoes
Onion
Lady's fingers (Okra)
Tomatoes
Green Chilies
Green Coriander
Salt
Red Chili Powder
Turmeric Powder
Red Chili Flakes

Steps:

Take a pan, Add Olive oil and heat on high flame and add potatoes cubes for fry
Add Lady's fingers (okra) in the same pan and fry it
Add Onions in the same pan and fry it
Saute to all veggies and dish out in the plate
Add tomatoes cook it until then tomatoes convert into the tomato paste
Add Fried potatoes, salt, red chili powder, turmeric powder and red chili flakes in the tomatoes paste
Add fried onion and fried lady's finger and green chilies in the pan and cook for 10 minutes in the low flame of the stove
At the last, add green coriander and mix well
Masala Bhindi (Okra) Pakistani Food Recipe is ready to eat and dish out your favorite plate and enjoy rice and chapati and naan

Nutrition Facts : Calories 120 kcal, ServingSize 1 serving

DELICIOUS PAKISTANI OKRA RECIPE

Delicious Pakistani Okra Recipe image

Soft, tasty okra's with a tangy taste. One of my mom's best recipes and a absolute must try! Measurments are estimates as my mom eyeballs things. You can adjust prices to your own taste.

Provided by somethinglikelove20

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 kg okra
1 teaspoon cumin seed
5 tablespoons oil
1 teaspoon tamarind paste, without seed
salt
3/4 large onion, sliced
3 tomatoes, diced
3/4 teaspoon chili powder
1/2 teaspoon turmeric
1 green chili
1 teaspoon crushed red pepper flakes

Steps:

Heat 1 and 1/2 Tbsp of oil in a fry pan on high heat.
Add Okra and let it cook until some okay start to go brown (about 5 mintues); stirring frequently.
Remove Okra from the pan and set aside on a plate.
Put the remaining oil in the pan.
Add sliced onions, cumin seeds, green chillis and red pepper flakes and stir on high heat untill onions start to turn brown.
Add salt, turmeric, chilli powder, tomatoes then stir and mix well. Cook for 1-2 minutes.
Add okra and tamarind and mix things together well.
Cover and simmier on low - med heat for 30 minutes.
Serve hot with roti or rice with dhal.
Enjoy !

Nutrition Facts : Calories 209.2, Fat 17.5, SaturatedFat 2.3, Sodium 17.5, Carbohydrate 13.1, Fiber 4, Sugar 5.5, Protein 2.8

PAN-SEARED OKRA WITH BACON

Pan-Seared Okra with Bacon image

Okra is a staple in Gullah cooking, and let me tell you, give me a cast-iron skillet and I'm a happy girl. It's the perfect pan for giving that okra its crispy, roasted exterior. Paired with bacon...shoot, it's downright delicious. My secret for un-slimy okra? A squeeze of lemon juice.

Provided by Kardea Brown

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 slices thick-sliced bacon
1 pound fresh okra, cut in half lengthwise
1 tablespoon canola oil
1 teaspoon Miss Brown's House Seasoning, recipe follows
Juice of 1/2 lemon (about 1 tablespoon)
Freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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