Sweet And Sour Fried 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.

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.

SWEET DILL PICKLED OKRA

Steps:

• Pack washed okra in 6 pint jars.
• Divide garlic, celery seed, hot pepper and dill seed between the jars.
• Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top.
• Seal jars and place in hot water bath (water to cover jars) for 7 minutes.
• Remove to wire rack to cool.

FRIED OKRA

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

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.

OVEN FRIED OKRA

Steps:

• Preheat oven to 350 degrees.
• Spray a cookie sheet or jellyroll pan with non-stick cooking spray.
• Combine corn meal, salt and pepper.
• Wash okra; drain.
• Trim ends and cut into 1/2 inch slices.
• Dredge in corn meal mixture to coat well.
• Okra should be moist in order for corn meal to adhere.
• If necessary, rinse okra again in water before dredging.
• Spread okra in a single layer in prepared pan.
• Bake for 30 to 40 minutes or until crisp, stirring occasionally.

SWEET AND SOUR FRIED OKRA

Steps:

• heat oil, fry okra till brown, and its lost all the goo.
• Remove, drain.
• In the same oil, add everything except salt and the sugar+lime mixture.
• add the okra and fry with the spices a few minutes.
• add the sugar-lime mixture.
• Simmer 10 minutes.
• Add salt before serving.
• (Adding salt at the end lets the okra remain crisp longer).
• serve hot with naan bread.