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Two pounds of OKRA, ideas?

Just got two pounds of okra at the farmers' market. Any preparation suggestions? Can I freeze some? I've used it in a black bean soup and with stewed tomatoes as a side dish but would like to try some other uses.

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  1. I like to take okra and slice in 1/2 and toss with olive oil, garlic, kosher salt and pepper. Spread them out on a baking sheet and sprinkle w/ parmesan cheese and bake it the oven.

    1. Macque Choux. Great this time of year because it uses lots of seasonal veggies.

      6 scallions, chopped
      1 fresh jalapeño, finely chopped, with seeds (I've used cayenne instead)
      1 large green bell pepper, coarsely chopped
      3 tablespoons unsalted butter
      1 pound tomatoes, coarsely chopped
      3 cups corn (from 5 to 6 ears)
      1/2 pound small fresh okra, trimmed, keeping stem end intact

      Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.

      Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

      1. Break out the canning equipment and do spicy pickled okra.

        1 Reply
        1. re: glutton

          I was just thinking this!
          My grandmother always pickled ocra and it loved it.

        2. Years ago we grew a small amount of okra in the backyard - I would slice it into half inch sections - little wheels - and lightly fry in a little butter or oil and add it to the spaghetti sauce. It was a way of getting a little vegetable into the kids' diet. That might use a little but not 2 pounds.

          1. Slice into 1/2 inch rounds and coat with cornmeal. Then panfry for a few minutes each side until golden brown. Salt and cayenne pepper and let sit for a minute unless you want to fry the inside of your mouth. This will be the best snack ever. I could probably eat 4 lbs of okra fried like this in one setting.

            1 Reply
            1. re: ESNY

              Amen, fry it, Baby! Bread it and fry it and then eat it for hours!!! Leftover fried okra can perk back up with a few minutes in the toaster oven or oven. I could eat this all day.

            2. Make okra curry! It's dry, not in a thick sauce so all those squeamish about slime can safely try this. Wash, wipe dry and slice okra into 1 cm rounds. Discard tops. Bring out your widest non-stick skillet (that has a lid) and heat. Turn heat up, add a generous amount of oil to the skillet - at least 6-7 tablespoons for 2 lbs of okra. Rough chop a medium onion if you like. Once the oil is hot and shimmering, add a hefty pinch each of black mustard seeds, cumin seeds, 1/8 teaspoon turmeric powder and a teeny tiny pinch of asafoetida (heeng) powder and stand back. When the seeds splutter in about 5-10 seconds, add okra and chopped onion. You could also throw in a large clove of garlic minced fine. Stir briskly and cover skillet. Stir after 3-4 minutes and cover again for another 3-4 minutes. You might see some slime at this point. Don't worry, it's going to disappear later. Uncover the skillet, raise heat a little and check okra for doneness. Add salt (and chili/cayenne powder) to taste. A squeeze of lemon or a large pinch of dry mango powder can be added too. Also optional is a large pinch of your favorite garam masala. If the skillet is wide enough so that okra's not crowded and there's enough oil, the slime will disappear and the okra will get drier and onions browner with about 5-7 minutes of uncovered cooking. Try not to stir too much now. Tossing is better. Let the okra get some color. Serve with warm Indian flat bread such as roti, paratha or poori or with steamed white rice and daal (lentil soup).

              3 Replies
              1. re: sweetTooth

                This is similar to a recipe in Mangoes and Curry Leaves. I grind up the cumin seed and it also calls for grated fresh ginger. The second time I made it there was a little bit of slime -- maybe there was too much okra for the pan, also I used deeper sided pan. Next time, I'll try wide skillet, not as crowded. Also, I never wash the okra (want to avoid the moistness) and I feel ok doing this. (I don't wash mushrooms, either.)

                1. re: walker

                  Hey Walker, I haven't tried ginger, but sounds like a good combo. My mom is in town and I realized that shocked as I am by how much more oil she uses than I, some things like okra do need the extra love. But yeah, not crowding the pan and not stirring too much seem to help as well. I did hear/read that adding something sour cuts the slime. So since then I've always added a squeeze of lime/lemon juice or some dried raw mango powder. Dunno if there's any credence to that theory.
                  I guess washing is not as critical for okra as for spinach or leeks. (I'll try skipping it next time.. no promises though :"> ) But wiping each one dry with a kitchen towel works too. It is time consuming though.

                  1. re: sweetTooth

                    The recipe I use is stir fried and I do a bigger ratio of okra to the spices. I use 3-5 cups of trimmed okra cut into 1/2 inch pieces. Periodically, wash and dry off the knife you are using. When pan is hot, add about 3 T raw sesame or veg oil, heat up then add 1/2 tsp black mustard seeds, cover until they are popped. Add 1 tsp ground (fresh) cumin seeds, 1/2 tsp ground coriander and 1/2 tsp tumeric. Stir, then add 1/2 or more minced onion, 1 T minced garlic, 1 T minced ginger and stir, about 5 minutes. Add okra, 1/2 fsp garam masala, 1/2 tsp salt and stir-fry 6-8 minutes. Add 1 cayenne chile, minced (or serrano) and stir-fry another 2 minutes. I even like leftovers cold straight from the refrigerator.

              2. I like mine middle eastern style. Chop if necessary (I prefer getting tiny little okra instead). Saute in olive oil with plenty of chopped garlic, add tomato juice, coriander, S&P. Cook until soft. Add some fresh lemon juice (a couple of teaspoons, taste, and add more if you like).

                1. Heat a dry but well seasoned frying pan over high heat, then throw in about half those Okra at a time, whole, let the outsides caramelize stirring occasionally, then season with salt, pepper, and granulated garlic. Very tasty, and the texture is not goopy the way it would be if you cut those okra in half. Or you can do the same with some butternut or other winter squash, plus some chopped onion, cinnamon and a bit of balsamic vinegar and brown sugar, then mix with the okra- the 2 go well together. It's a great side, and those who love it can easily polish off 2 lbs of okra over the course of multiple days, because it keeps well after frying.

                  1. Just put it in the freezer in a plastic bag. When you make vegetable soup, add some as okra gives nice body to vegetable soup.