Okra or okra, recipesand properties. Advice on use in the kitchen and its cultivation in pots or in the garden. How to cook okra.
Okra or okra, what is it
Okra is a typical vegetable, as well as of Indian cuisine, also of the Balkan, Bulgarian and Greek ones. It is also widely used in Brazilian, Mexican and Japanese cuisine.
The fruits of okrato make couponsvalues nutritionalthey must be harvested in the ideal state of ripeness and eaten fresh. Theokraorokra it is rich in calcium, potassium, vitamins A and C. In this page we will seehow to cook okrawith practicesrecipes.
If you have read our guide onhow to grow okra in pots or in the gardenand the time of harvest has arrived, know that this occurs when the fruit has a uniform color and is tender. If you delay the harvest by only 1 - 2 days, you will end up with excessively fibrous fruits and therefore no longer pleasant taste.
To distinguish a fruit ofokratender and of good quality, from a fibrous fruit, try to press the most extreme area of the tip: if the tip breaks easily the fruit is still good to eat.
Okra, where to buy it
In the supermarket, gombi are not easily found because they are very perishable fruits: they wither easily and therefore, those you find on the counter in the fruit and vegetable department, certainly will not have the same taste as self-grown gumbois. For all information on thecultivation of okra and on where to buy the seeds, I refer you to my guide: how to grow okra or okra.
How to cook okra
The fruits of the okraThey are eaten both raw, freshly picked and sliced, seasoned with oil, salt and lemon, and cooked: they are the perfect side dish for red or white meat, fish or to enrich soups, risottos and soups. In Japanese cuisine, okra is used to flavor vegetarian dashi broth.
Pan-fried or fried okra
Among the fastest recipes to prepare (even vegan) is that ofstir-fried okra(stewed) orfried okra.Fried okra is easy to prepare: you just need to cut these vegetables into slices. Heat a little oil in a non-stick pan, then fry the okra, salt and stir frequently. If you have a "splash guard" use it because theokrait is very rich in water and in contact with boiling oil tends to produce splashes. Cooking times depend on your palate: in the photo above, okra has just been seared in a little hot oil and turned frequently so as not to cause burns or uneven cooking. You can season thefried okra with chilli or Neapolitan papaccella peppers. Fried okra is often also referred to as "pan-fried okra" but there is another preparation that can give different results.To cook stewed okra in a pan, the fruits arethey are cooked whole or cut into slices and enriched with onion, garlic and tomato. Cooking is longer and takes place with the addition of the lid in the early stages of cooking. How are they prepared? sautéed gombistewed? A drizzle of oil is heated, the sliced onion and the tomatoes cut in half are added, they are sautéed and then the elbows are added, the lid is placed on the pan, waits a few minutes, the lid is removed, and the salt and finish cooking.
Okra or okra, recipes
After seeing therecipesoffried okraor sautéed in stew, let's see another simple onerecipe. Here are the ingredients for 4 people:
- 1 kg of okra fruits
- A cup of white vinegar
- Salt, a teaspoon
- A glass of chopped onion
- A tablespoon of chopped parsley
- A large peeled tomato
- A few leaves of dill
- Pepper, garlic and chilli to taste
Place the okra fruits in a container with a firm closure and let it "flavor" with the vinegar and salt for 15 minutes, making sure to close the container and, from time to time, shake it.
After waiting, roughly rinse the okra fruits and let them dry. Meanwhile, in a large pan, brown the chopped onion in hot extra virgin olive oil.
Then add the okra, chopped parsley, diced tomato (peeled), dill leaves and pepper.
Add water to cover the okra and simmer for 30 minutes. This dish can be served singly or as a side dish for meat and fish.
For all ownership of the okra: okra, benefits and properties