Okra piles up in Late Summer and Autumn – it is abundant and if you have your own plants there is more than you can eat. In the green grocers it is consistently cheap and plentiful, with my local green grocer having a large bin of it that is constantly restocked. One way to use…
Would you believe that okra comes from a family that includes the hibiscus, China rose and hollyhock? It’s wonderfully elegant slender tapering ridged appearance earned Okra the name of Ladyfingers in parts of the world.
I love okra, if cooked correctly. I always saute or fry rather then boil. This removes all of the sliminess. Try this spicy fried okra.
Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala.