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Favorite Okra recipes?

Where I am, okra appears to just be in season. These are the tinier Middle Eastern okra - and while I have a classic slow cook with tomatoes recipe I really like - I'm looking for other dishes.

What are other great recipes using okra?

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  1. Battered with egg and cormeal and fried. Serve with chicken fried steak, mashed potatoes and cream gravy. After the meal, call your cardiologist.

    1. I can't get enough of this pan roasted salad when okra and corn are fresh. I add sliced or slivered green or red chile peppers.


      1. Another great okra recipe is gumbo. I used this recipe: http://www.epicurious.com/recipes/foo...

        Two things: I halved it successfully -- as written it's enough to feed a family of four for a week. Also, proper mis en place is critical. Once the roux is formed, things happen very quickly -- no time to stop and chop onions.

        1. It is great stir-fried with shrimp. Quickly brown shrimp and remove from pan. Add sliced okra, garlic, ginger and sliced fresh hot chiles and cook until okra are barely getting tender. Add a sprinkling of sugar, lots of lime juice and a little fish sauce or soy sauce. Add the shrimp back to finish. I've added a little black bean sauce, too. The sugar and lime juice seem to grab onto the little bit of "slime" that comes from the okra to make a very good sauce.

          1 Reply
          1. I love the slow cook with tomatoes recipe so much that I don't know why you or I would need another recipe ;-)

            I've had okra in soup and I don't really like that, but I guess someone does.

            cornmeal crusted fried okra is good, but the small okra you have isn't for that and would be a shame to ruin them that way.

            I recommend a tweak on your stewed okra with tomato recipe even though it probably doesn't need it. maybe a new spice added to it? Cumin? Coriander?

            gumbo is always a good recipe, but, again, the tiny beauties you got may or may not be what gumbo needs.

            All the best! Happy Cooking!

            3 Replies
            1. re: Gastronomos

              My slow cooked with tomatoes already involves cumin and coriander.....I've also had it before with lamb added. Never made it that way - but it sure is yummy.

              I just want to make the most of the season and try something new :)

              1. re: cresyd

                If you already make bamia bil zayt and you've had bamia bil lahm here are a few somewhat different ideas.
                African peanut stew: http://www.foodandwine.com/recipes/we...
                Okra salad: http://www.epicurious.com/recipes/foo...
                Smothered okra: http://www.cookinglouisiana.com/Cooki...
                Gumbo: http://www.nolacuisine.com/2007/02/04...
                Okra macque choux: http://www.chow.com/recipes/29696-maq...
                Turkish chicken and okra stew: http://www.cookstr.com/recipes/turkis...
                Turkish okra and chickpeas: http://english.turkishcookbook.com/20...

                1. re: cresyd

                  I see. well, pickled okra is probably one of my best suggestions, and also this classic and traditional Mediterranean recipe doesn't include lamb, but chicken and allspice:


              2. My favorite recipe is to braise them with chunks of lamb in tomatoes, onions and a spice mixture of cumin, coriander, allspice, cinnamon, nutmeg and white pepper.

                My South Asian recipe involves browning a diced onion, adding a tablespoon each of minced garlic and ginger, toasting a teaspoon of cumin seed, a teaspoon of ground coriander and a half teaspoon of turmeric before adding a pound of sliced okra, a diced tomato and cooking through. Finish with a sprinkle of garam masala, lemon juice and cilantro. If you're using the small Middle Eastern okra, you can leave them whole but your sauce will be a bit thinner.

                5 Replies
                1. re: JungMann

                  This sounds truly delicious. Thank you!

                  1. re: JungMann

                    Your South Asian take sounds like the type of okra I always hope will be included in the dishes when going to an Indian restaurant buffet. Lots of seasoning but cooked to the point where the juices have reduced and thickened. The names seem to change from place to place, but I can't get enough.

                    1. re: JungMann

                      A dry version of JM's okra would involve:

                      Sizzle mustard and cumin seeds in a little veg oil, add diced onion and brown briefly, add 1/4 inch sliced okra, keep sauteeing as the okra dries up, then midway, add salt, some freshly ground coriander - grind it fairly coarse - and red chilli powder. Saute on medium high heat till done. Optional: Sprinkle something sour: e.g. amchoor (mango powder) or anardana (pomegranate powder) when done and mix and serve (optional because the coriander adds that quasi lemony note).
                      Very quick and easy, and never any slime.

                      There are so many more South Asian okra delicious recipes, some dry and some liquidy, but this is probably the stereotype quick daily home cooking recipe.

                      My favorite recipe is a South Indian dish that involves large pieces of sauteed okra that end up in a spiced buttermilk broth (vendakaya morkozhambu). If you love South Indian home cooking you will love this.

                      1. re: Rasam

                        Forgot the red chilli powder in mine. Wouldn't be bhindi masala without it.

                        Why do you grind the coriander coarsely? Is it for texture or to bring out the citrus flavor? I only do coarse coriander for kababs, never sabzis.

                        1. re: JungMann

                          It's my habit to coarsely grind masala powders for most dry sabzis, likely developed from grinding podis for South Indian sabzis.
                          A coarsely ground masala powder has better texture and sticks to the veggies better. Also tastes better? Coarsely ground masalas also help thicken as needed (e..g coarsely ground coriander in rasedaar aloo matar, i.e. potatoes and peas in water+tomato based gravy).

                          I only use fine ground masalas when making garam masala, or many North Indian recipes like rajmah, channa, etc. Developed this habit without really thinking why.

                    2. Until a year ago my go-to recipe for okra was to cut them in coins, dredge them in seasoned corn meal, and saute them in olive oil until they are just barely charred around the edges. (This is still a great way to eat okra--the method is courtesy of a former BF who was a Southerner.)

                      Last year I grew okra in the garden and ended up with so much of it that I had to get more creative. The absolute best cooking method I came up with was to grill it--whole. Just wash the okra, coat it with a little olive oil, sprinkle with kosher salt, and slap it on the grill for a few minutes, turning to get all sides just slightly charred. With small okra you can just pop the whole pod in your mouth and eat it; with larger ones, pick it up by the stem and bite off the pod. The flavor is delicious, the amount of work is almost zero, and there's no viscous goo on your cutting board!

                      Tiny okra are also stupendously good as pickles--again, whole. I had these for the first time last year at Hominy Grill in Charleston and they were so amazing that I went back to the restaurant two days later just to order them again. I don't have my own recipe but there are plenty online.

                      5 Replies
                      1. re: travelmad478

                        Pickled okra is the reason God invented the South.

                        1. re: JonParker

                          I love getting pickled okra when I visit my parents in the US....but now may be the time to try myself.

                          1. re: JonParker

                            My DH makes a great salad for his and my lunch every day. I MUST have 2 hot pickled okra in mine.

                          2. re: travelmad478

                            I grilled some just like that a couple weeks ago. Absolutely delicious. I'll have to try it again soon.

                            1. Oven-roasted. Toss with EVOO, salt and pepper. Pre-heat sheet pan in 400 oven, remove from oven and add okra to hot sheet pan. Return to oven for approx. 7 mins. until crisp, tender. 

                              1. Being a South-westerner, I love everything fried, but my mom
                                had this twist on her fried okra. Cut it lengthwise instead of in
                                "coins". Much more okra taste in your mouth and the seeds really get crispy. Dredge in seasoned cornmeal then fry in grape seed oil . Haven't received any so far from my CSA, but I'm sure he will have some soon. Yummmmm

                                1. I love sauteeing whole okra in olive oil, and serving with a squeeze of fresh lemon juice adn a pinch of sea salt.

                                  1. I have three favorite ways with okra....pickled (probably my favorite); simply sauteed in butter with onions and chicken (dark meat, please); and simply fried.

                                    I'm not a big fan of okra based gumbo, though, much preferring the roux based typed.