Sweet And Sour Okra Recipes

MADHUR JAFFREY'S SWEET AND SOUR OKRA

Steps:

• If fresh okra is used, trim off any tough stems.
• If frozen okra is used, defrost and drain.
• Cut each pod into 3/4 inch lengths.
• Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
• Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
• Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
• Cook briefly until the seeds start to sizzle and add the spice paste.
• Cook, stirring, about one minute.
• Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
• Stir to blend.
• Bring to a simmer, cover closely and cook over very low heat about ten minutes.

SWEET AND SOUR OKRA

Steps:

• Rinse the okra, pat it dry with paper towels, trim the ends, and slice into 3/4 inch lengths.
• Place the garlic, chilli and 4 tablespoons water into an electric blender and blend until a smooth paste forms.
• Transfer the paste to a small bowl and add the ground cumin, coriander and turmerc and mix well.
• Heat the vegetable oil in a 9-inch skillet, then add the whole cumin seeds. Once they sizzle (take care, as they easily burn), reduce the heat and pour in the spice mixture from the small bowl. Saute and for about a minute.
• Add the okra, salt, sugar, lemon juice and 5 tablespoons water. Stir to mix and bring to a gently simmer. Cover and simmer over low heat until okra is tender, around 10 minutes, adding a splash more water if necessary.

MAMA'S STEWED OKRA

Steps:

• In a large pan, cover okra with water, add butter, soda and baking powder. Bring to a boil and then simmer for approximately 10 to 15 minutes.

BAMIA (SWEET AND SOUR OKRA)

Steps:

• Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.

CREAMY SWEET CORN WITH OKRA

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

SWEET AND SOUR LAMB WITH OKRA (BAMIA)

Steps:

• Sprinkle lamb cubes with pepper. Cover with cold water and bring to boil. Boil 15 to 20 minutes. Drain and rinse lamb in cold water.
• Return to pot with onion. Sprinkle turmeric over lamb and add a few dashes of pepper. Pour in 3 cups cold water. Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
• Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
• Add okra and tomato paste. When mixture begins to boil add lemon juice and season with salt. Add additional water, if necessary. Cook 15 minutes longer.
• Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
• Add sugar and cook a few minutes longer. Serve over rice.

OKRA BEIGNETS WITH CILANTRO SOUR CREAM SAUCE

Steps:

• Make beignet batter:
• Whisk together egg and cream in a small bowl until combined.
• Whisk together flour, salt, and pepper in a large bowl, then add okra, bell pepper, and onion, tossing to coat. Stir in egg mixture until combined well. Let stand 20 minutes, then stir in rice.
• Make sauce while batter stands:
• Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.
• Fry beignets:
• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a wide 4- to 6-quart heavy pot until thermometer registers 350°F. Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350°F between batches.)
• Serve immediately, with sauce.