Okra With Green Chilli Recipes

OKRA CHILI

Steps:

• For the spice mix: In a small bowl, mix to combine the ground cumin seeds, garlic powder, paprika, chile flakes, and ground coriander seeds.
• For the chili: Heat 1 tablespoon of the vegetable oil in a cast-iron pan over medium-high heat. Add the ground beef to the pan and cook, stirring frequently, until the moisture has evaporated, and the beef is browned. Drain the beef of any fat that has rendered, and deglaze the pan with half of the beer.
• In a separate pot, add the remaining tablespoon vegetable oil, and add the onion, garlic, peppers, and okra, and saute over medium-high heat. Sprinkle over the chili spice mix, and the chipotle pepper, stirring to combine. Deglaze the pot with the remaining beer, and add the browned beef.
• Add the diced tomatoes, and stock, and then bring everything to a boil. Place the lid over the pot, and reduce the heat to a simmer. After 1 hour, add in the kidney beans, and cilantro stems. Keep cooking for another 30 minutes over low heat.
• Adjust the chili's seasonings with salt, and black pepper, to taste. Switch off the heat and garnish with the cilantro leaves.

OKRA WITH GREEN CHILLI

Steps:

• In a processor blend half of the onion with the garlic, ginger, chilli, coriander and cumin, add a little water to make a thin paste.
• In a pan heat the oil and fry the remaining onions till golden and remove them and set aside.
• Add the spice mixture to the pan and cook over low heat for 3 minutes.
• Add the okra, lemon juice and 4 fluid oz of water, simmer till the okra is tender.
• Serve garnished with the fried onion.

GREEN CHILE OKRA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile pepper on top, cut sides down.
• Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cool, about 10 minutes. Remove skin and chop flesh.
• Heat oil in a cast iron skillet over medium-high heat; saute onion in the hot oil until golden, about 3 minutes. Stir in chile pepper and tomatoes. Bring to a boil; cook and stir until tomatoes soften and liquid is reduced by half, about 5 minutes.
• Stir okra, salt, cumin, black pepper, and white pepper into the skillet. Cook, stirring gently, until okra is tender, about 5 minutes.

MATT'S BEAN CHILI WITH OKRA

Steps:

• Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes.
• While the beef is browning, coat okra in beaten eggs and toss in flour. Set aside.
• Drain and discard grease from the beef. Stir black beans, kidney beans, tomatoes, corn, cinnamon, cumin, chili powder, cayenne, brown sugar, and salt into the pot. Bring to a boil; continue to boil for 30 minutes. Reduce heat, cover, and let simmer for 2 hours.
• While chili simmers, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil until browned, about 5 minutes, working in batches as needed. Set fried pieces on paper towels to drain and let rest.
• Serve chili in bowls with fried okra on top for a nice added crunch.