SABZI BHENDI (SAUTEED OKRA WITH CUMIN)
Make and share this Sabzi Bhendi (Sauteed Okra With Cumin) recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and halve the onion lengthwise, then slice lengthwise into paper-thin slivers.
- Heat ghee or butter in a heavy skillet over medium heat.
- Add onions and salt.
- Cook, stirring, until golden-brown, about 7-8 minutes.
- Add okra, cumin and pepper.
- Cook, lifting and turning vegetables, until okra is tender and most of the liquid has evaporated, about 25 minutes.
- If frozen okra is used, it will be a bit sticky.
SAUTEED OKRA WITH COCONUT AND INDIAN SPICES
This quick one-pan side dish gets big flavor from four assertive spices: mustard and cumin seeds, asafetida, and turmeric.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high. Add oil, then mustard and cumin seeds. Cook until mustard seeds turn gray and begin to pop, about 30 seconds. Add garlic, chile, and asafetida. Cook 30 seconds. Add okra, season with salt, and cook, stirring occasionally, until okra is tender and beginning to turn golden in spots, 5 to 8 minutes. Add coconut and turmeric and heat through. Stir in lime juice. Serve immediately.
MEL'S FABULOUSLY EASY SAUTEED OKRA
Okra sauteed in olive oil with lots of garlic. Cornmeal is added toward the end--fabulous fried okra with less oil and with only one pan, no messy battering and frying. Enjoy!
Provided by bwhite
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 9 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 118 mg, Sugar 1.5 g
OKRA SALAD WITH TOASTED CUMIN
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend. The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus. The salad tastes best at room temperature.
Provided by David Tanis
Categories dinner, lunch, quick, salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper.
- Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside.
- To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 300 milligrams, Sugar 2 grams
CUMIN-SPICED OKRA AND TOMATOES
Okra and tomatoes are a classic combo. This is a delicious, spicy variation that's really easy to make. I made this often in college and turned my okra-skeptical roommate into a fan. I like this served over brown rice, but it's also great thinned out into a stew.
Provided by sprout 13
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a dutch oven over medium heat.
- Saute onion for a few minutes until it begins to soften.
- Add garlic, jalapeno, and cumin and cook 1-2 minutes longer. Don't brown the garlic or it will get bitter.
- Add okra, tomatoes, and tomato juice. Salt and pepper to taste.
- You can add water to make a soupier dish, or leave it fairly dry. I add 1/4-1/2 cup.
- Cover and cook 5-10 minutes. Okra should soften and the juices will become quite thick.
Nutrition Facts : Calories 95.4, Fat 3.9, SaturatedFat 0.5, Sodium 16, Carbohydrate 14.5, Fiber 5.3, Sugar 4.9, Protein 3.6
SAUTéED OKRA
Provided by Julie Powell
Categories easy, quick, side dish
Time 15m
Yield Serves 1 as a main course
Number Of Ingredients 4
Steps:
- Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.
- Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking. Add the okra and red-pepper flakes to taste. Sauté until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes. Season with salt and pepper.
SAUTEED OKRA
Seasoned with bacon and red pepper, sauteed okra is a classic side dish that also works beautifully when served at room temperature for a picnic. For the best flavor and texture, cook okra quickly over high heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Wash okra under cold water, and pat dry with paper towels. Trim stem ends.
- Heat a cast-iron or other heavy skillet over medium-high heat until hot. Add bacon, and cook, turning occasionally, until golden. Drain bacon on paper towels, and crumble into pieces.
- Discard all but 3 tablespoons of bacon fat; return pan to heat. When fat is hot but not smoking, add okra. Cook, turning occasionally, until okra is bright green and slightly browned, 8 to 10 minutes. Season with salt and pepper; transfer to a platter. Sprinkle with crumbled bacon and pepper flakes, if desired. Serve immediately.
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