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any recipe idea that prominently feature okra? a friend gave me a grocery bag full from her garden.

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  1. Easiest is best:

    Slice up (1/2" thick rounds - discard the stem end), toss with fine ground corn meal, a little s&p. It's ok, even preferable, for the slime to ooze out - makes the cornmeal stick better. Pan fry (stirring often) in wok or saute pan with a little oil. Serve as veg/side dish.

    1. A recipe to use up a few (it's a little laborious): Slit the okra open down the side, pack full of a mixture of sesame or white poppy seeds and indian spices, and pan fry at very high heat til just beginning to char. A very nice Indian vegetable dish, good with something saucy.

      1. When I hear okra, I think fried with cornmeal. Also pickled, or I think time to make a good gumbo. I know you wanted "prominent", but my first choice would be gumbo. Chicken and sausage gumbo.

        Link: http://www.gumbopages.com/food/pickle...

        Also try: http://gumbopages.master.com/texis/ma...

        1. In peanut butter stew with sweet potatoes - yum! I made this the other night and it was delicious - I added cauliflower to really pack it with vegetables.


          Also, I freeze it to ensure a year-round supply of okra.

          3 Replies
          1. re: Petitpois

            do you freeze it cooked, as i do, in some sauce or stew, or plain uncooked? if the latter, can it be frozen in a 'pile' or must one lay it out on flat surface, separated, like blueberries? thanks much.

            1. re: opinionatedchef

              I freeze it raw and in a pile. I'm lazy! I do wash and dry it, though. Then, throw it into a ziploc and freeze. Surprisingly, they don't stick together.

              1. re: Petitpois

                thanks! so very helpful. you know, i get it in a version stewed with tomatoes, onion, olives, at a dominican restnt north of boston. they call it 'molondrone'. that may just be what it's called in the dom repub. because i asked a puerto rican friend about it and he'd never heard that word.

          2. A simple and delicious variation of an Armenian green bean dish: Saute chopped onion in olive oil. Add okra (trim stems, but avoid slitting the pods), a bit of water, chopped tomatoes, s&p. Cook until okra is done and liquid is reduced to a thick sauce. Serve hot, cold or room temp.

            1. Last night I did the easiest thing ever with okra I had bought at the farmer's market super fresh. I think I found the recipe in the Gourmet cookbook. Washed it, did NOT cut it or top it or anthing, dried it, tossed it with some olive oil, oregano, salt and pepper and roasted it in a 500 degree oven for 10 minutes. I dipped it in some Texas Pete and ate it with my fingers. Don't eat the tops like my son did! It was fantastic. Let me know if you try it.

              1. I dislike okra however, when I lived in Israel years back, okra and stewed tomatoes were very popular. You could probably zip them up with fresh basil, garlic and cans of herbed tomatoes. Maybe even to pour over pasta?

                1. Bhindi Masala is my fave. There are many variations on the amounts of spices, but my basic is:

                  1 Onion diced
                  1 clove of garlic minced
                  1/4 inch of ginger minced
                  1/4 tsp mustard seeds
                  1/4 tsp fenugreek
                  1/2 tsp cumin (or more to taste)
                  1/4 tsp chili (cheyenne)
                  1/4 tsp coriander seed
                  1/4 Garam Masala (optional -- it adds some depth due to the faint amounts of clove and so on that you'll add)
                  salt to taste
                  4 cups Bhindi diced (Okra)

                  All spices except the mustard can be ground or whole (depending on if you like eating whole spices). Also, this spice mix can be sustituted for bought Panch Poron (An Indian whole spice mix).


                  Put peanut oil in pan, add mustard seeds, cover till mustard seeds pop. Add all other seeds and toast till fragrant. Quickly add onions then ginger then garlic. Toss for 30 secs. Add Okra/Bhindi and stir fry till done. Top with Cilantro and serve with naan.

                  The recipe in Mangos and Curry Leaves is excellent and very similar (and its my fav. Indian cookbook if you're looking for one).

                  1. Toss whole small okra pods with olive oil and salt. Cook in a dry, heavy (cast iron works) pan, until edges are browned. Terrific, not slimy.

                    Or put the oiled, salted pods in a grill basket and grill til browned.

                    1. i happen to love the 'mucilaginous' nature of okra , and i certainly love the crunch of the skin and then the little seeds.and the wonderful FLAVOR . at any rate, my simplest recipe is to saute some finely chopped onion and a little garlic in olive oil, add the okra , whole, and saute a few minutes over med heat. then add a jar of salsa(enough so that it covers the okra). I prefer the trader joe's salsa with black beans and corn.cover and let simmer until the okra is tender- maybe 15-30 minutes. freezes very well like this and i don't find it loses anything in its texture.

                      roasting eh? why did i never think of that; i roast everything else...? great idea, but it will need a wicked good dipping sauce with lots of tomato or citrus tones i think.

                      1. I usually keep it really simple with okra. My favorite is to cut it into about half inch pieces and saute in olive oil, with some cumin and coriander (to taste) and then a good bit of lime. Mmm.

                        1. cut into pieces about 3/4 of an inch thick and stew with garlic and onion sauteed in good, smoky bacon and with tomatoes. add some water to cook off. also throw in some cayenne and/or black strap molasses.

                          1. I never thought a dish so simple could be so darn good.


                            Of course, you can't really go wrong with bonito flakes.

                            1. Gumbo!


                              There are also many wonderful Indian recipes that make okra tast really good.

                              1. A cajun classic: smothered okra, tomatoes, and fresh shrimp. Saute chopped onion & garlic until browned, add a chopped green pepper, sliced okra, and two or three chopped tomatoes. Simmer for 25-30 minutes until okra are beyond tender & juices begin to reduce, then add salt, cayenne pepper, some fresh thyme, a tiny-tiny pinch of sugar, and a bunch of peeled small shrimp. Cook until shrimp are done through, adjust seasonings, and serve.