Okra speed test

Water around the pan and mix the okra. But make sure you add liquid only after the okra is not slimy anymore. Once the okra is done to your liking (taste test to make sure they are done), turn down the heat. Add salt and red chili or flakes. 6. If you love more flavors, add the other spices and herbs too – garam masala, cumin powder, kasuri methi and chaat masala.7. Saute on a low heat for a minute, until aromatic and turn off. Taste test and add more spices, salt and lemon juice.8. If you want, add fine grated paneer & saute for a minute. You can use ¼ to ½ cup (100 grams) paneer.9. Mix sauteed okra with paneer and garnish with fresh coriander leaves.Serve sauteed okra with rice-dal, roti-dal or with flatbreads. Related Recipes Recipe Card▢ 1 lb (450 to 500 grams) okra (chopped to ¾ inch)▢ 2 to 3 tablespoons oil▢ 1 to 1½ tablespoon apple cider vinegar (or ¾ tbsp white vinegar)▢ ½ teaspoon salt (adjust to taste)▢ 6 to 8 (1 tbsp) garlic cloves sliced or crushed▢ ½ to 1½ teaspoon red chili flakes (or Kashmiri chili powder, adjust to taste)Optional (read notes)▢ ¼ to ½ cup (100 grams) paneer (fine grated or extra firm tofu)▢ 1 to 1¼ teaspoon garam masala (or any seasoning of choice)▢ 1 teaspoon cumin powder▢ 1 tablespoon kasuri methi (or any dried herbs)▢ ½ to 1 teaspoon chaat masala or lemon juice▢ 2 tablespoons coriander leaves (cilantro fine chopped)Prepare Okra▢ Wipe dry okra with a clean kitchen cloth or kitchen papers. Chop them to ¾ inch pieces and keep aside.How to Make Sauteed Okra▢ Heat oil in a large wide non-reactive pan. Once the oil is hot add garlic and saute for 30 seconds.▢ Add the okra

And begin to saute on a medium high heat for 2 to 3 mins.▢ Pour vinegar and continue to saute until the okra wilts and all the slime has gone away.▢ If your pan is too dry, splash a tablespoon water around the pan and mix the okra. But make sure you add liquid only after the okra is not slimy anymore.▢ Saute on a low heat until tender, to your liking. Taste test at this stage to see if your okra is cooked through.▢ Sprinkle salt and red chili flakes. Saute for 1 to 2 mins until aromatic.▢ Optionally, add the garam masala, cumin powder, kasuri methi, chaat masala, coriander leaves and grated paneer.▢ Mix well and saute for a minute before you turn off. Taste test and add more spices if required and sprinkle some lemon juice. ▢ Serve this sautéed okra alongside rice & dal or curry. You can also just eat it as such.If you leave out the optional ingredients, you will make a basic sauteed okra with plain flavors. To make it more flavorful, use all the optional ingredients.You can leave out paneer or use tofu. Nutrition Facts Sauteed Okra Recipe Amount Per Serving Calories 192 Calories from Fat 126 % Daily Value* Fat 14g22%Saturated Fat 4g25%Trans Fat 0.03gPolyunsaturated Fat 2gMonounsaturated Fat 5gCholesterol 17mg6%Sodium 317mg14%Potassium 421mg12%Carbohydrates 13g4%Fiber 5g21%Sugar 2g2%Protein 7g14% Vitamin A 1045IU21%Vitamin C 31mg38%Calcium 241mg24%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet. © Swasthi’s Recipes Meat RecipesAbout SwasthiI’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether

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Download Article Download Article Getting Okra Ready to Cook|Boiling Okra|Frying Okra|Video|Expert Q&A Okra is a nutritious vegetable that can be cooked by boiling or frying. Regardless of your cooking method, wash and slice your okra first. You can boil okra in slightly salted water. You can coat okra in cornmeal and then fry it in a frying pan. Okra can be slimy. Adding lemon to your water and drying your okra before cooking can prevent sliminess. Always wash fresh produce before eating it. Run your okra under tap water, turning it as necessary, to clean all sides. Shake off the okra to dry or dab it dry with paper towels.[1] Start by slicing and discarding the stems on either end.[2] Then, slice the okra into thin, round slices.[3]Use a chef's knife or paring knife to slice the okra.Advertisement Okra sometimes comes out a little slimy. To prevent this, soak your okra slices in vinegar after cutting them. Combine a cup of vinegar with a quart of water. Immerse your okra in this mixture. Allow it to soak for one hour.[4] Do not cook wet okra. This can contribute to sliminess. Let okra air dry on a paper towel. If you need to cook your okra fast, you can pat it down with paper towel until it dries.[5]Advertisement Lightly salt as much water as you need to submerge all your okra. Place your pot over high heat and bring the water to a boil.[6]Try drizzling some lemon juice in the water. Some people find this cuts down on sliminess and it can also add some flavor.[7] Once your water is boiling, add your okra to the sauce pan. Cover the pan and set a timer. Okra takes between 8 and 10 minutes to cook.[8]Okra should be soft and tender when it's done cooking. Make sure you get all the water out. Use a colander to drain out all the water. Shake the colander if necessary to get out excess water. Okra is prone to sliminess, so keep it as dry as possible.[9] Okra can be seasoned with a little butter, salt, and pepper. Boiled okra does not require a lot of seasoning, but if you prefer a particular flavor profile you can season the okra how you want. For example, you can add dried basil and garlic to your okra.[10]Advertisement Fried okra should be coated in flour, cornmeal, salt, and any