Delicious Pakistani Okra Recipes
MASALA BHINDI (OKRA) PAKISTANI FOOD RECIPE
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
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
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
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
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
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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- Wash and dry the okra. Cut the okra into small discs, discarding the head and the skinny tail, as shown in the picture below
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