Okra is one of my least favorite green vegetable. I hate the slimy part the most.. bleh!!! I wonder why all the vegetables which are on my ‘Don’t Like Vegetable’ list are good source of vitamins and iron. And because of all these goodies, Ma used to make us eat Okra almost every other day, sometime even boiled… yuck!! And guess what? One of my cousin loves to eat raw vegetables, including Okra. I have no clue as to what kind of taste bud she has? 😀
Anyways, time for little gyan on Okra: Okra probably originated somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C. You should not eat the matured ones, as they taste like a piece of wood (that’s my version). Mature okra is used to make rope and paper! Pick young, tender but firm pods, you should be able to snap them easily.
Arvind has this favorite Okra dish which is cooked in a particular way and I spoiled it a couple of times. However, it was a hit today and to my surprise, I liked it too! 🙂 It was a very simple dish and I was not sure if I should really share it in my blog. Then, I came across the 10 with 5 Challenge where you have to cook 10 recipes using no more than 5 ingredients each (excluding salt, pepper)
I am also sharing this dish with Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, 2/1/11, Tuesdays At The Table,Tempt My Tummy Tuesday
Recipe 1 : for ‘ The 10 with 5 Challenge’
- 1/2 pound fresh young okra
- 1 medium onion
- 1 tablespoon chilly powder
- 3 cloves garlic.
- salt and oil
- Wash the Okra and dry them using a paper towel.
- Slit them in long strips. I made 4 strips out of 1 Okra.
- Cut the onion in think slices.
- Finely chop the garlic.
- In a pan, heat about 2 tbs oil.
- Add the garlic and saute for a while.
- Add the onion and salt and saute for about 5 minutes until they are soft.
- Add the Okras and the chilly powder and keep sauteing till it's soft and tender. Do not add any water, but eventually it may start sticking to the pan, so you have keep sauteing in low heat.
- Serve it hot.