Okra

Okra Masala (Bindi Bhaji)

Okra Masala by Terry Hope Romero from Vegan Eats World

Okra haters, prepare to be wooed. While normally I flag okra dishes for okra lovers only, many testers served this to okra skeptics (including themselves) with smashing results! This single-vegetable Indian curry is easy to love, loaded with garam masala and a touch of fresh tomato. A complete meal with any Indian bread or rice, bindi bhaji reheats beautifully. For best results use the freshest okra you can find; pods should be firm and the tips snap off easily. more→

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Old-School Okra and Tomatoes

fresh okra

There are a couple of techniques that prevent okra from becoming too slimy. First and foremost, don’t overcook it. When okra is cooked to just tender, it is fresh and crispy, not “ropey”. The other technique is cooking okra with acid. This recipe uses both tomato and and a bit of red wine for best results. Adapted and reprinted with permission from Okra, a Savor the South® cookbook by Virginia Willis, copyright © 2014. Published by University of North Carolina Press. more→

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Okra-Rice Soup

Okra and green tomatoes

A true southern classic, this okra soup was as commonplace in the nineteenth century as it is unusual today. Despite the “throw-everything-into-the-pot” simplicity of the recipe, the result is a wonderfully complex blend of flavors and textures—thanks mainly to the unique character of okra. This thick soup is  closely related to a Creole gumbo. more→

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Creole Tomatoes with Okra

Fresh okra

Okra is a vegetable that arguably requires an acquired taste. I learned to appreciate it pickled or fried while traveling through the South, as well as when it is combined with tomatoes, as in this classic Creole recipe. The acidity of the tomatoes seems to temper that unusual texture that us Yankees are so wary of. more→

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