What is okra? Does this name or its appearance sound familiar to you? Surely you have heard of this fruit, which is very similar in shape to a zucchini and a green pepper. Okra (Abelmoschus esculentus) is a tropical phanerogamous plant of edible fruit and of African origin.

It is also widely used in Asian cuisine in general, where it is highly appreciated by its ability to thicken soups and broths. Its interior, if we cut it, produces a mucilaginous substance (like slime) that does not have any special flavor, but if we cook this cut okra with more ingredients and broth, it will make it thick and pleasant.

In the following video you have a recipe for stew with okra.

Although its appearance may seem unknown to us, the truth is that it is very similar to pepper. I mean, the plant produces flowers, which are pollinated, the petals fall and an elongated, green fruit emerges… in this case the okrabut this process is the same as that of peppers, tomatoes and many other fruits that we use as vegetables.

The properties of okra

Okra is rich in protein (around 21%), fiber, vitamins A, C, K, thiamine and B6, calcium, magnesium and manganese. So if you see a good price at least give it a chance. Look for Indian recipes and prepare it however you like.

Have you tried okra and don’t like that? gelatinous texture? Bake it or grill it. You can put them whole or cut them in half lengthwise, with a pinch of olive oil and salt, and roast for 30-40 minutes at 180ºCuntil it turns golden. You can then eat it as is or cut it and use it for stir-fries or other dishes.

Underripe okrassmall and vibrant green are the best. They have better flavor and are more tender. Avoid large ones that are overripe, have spots, or are soft.

To keep them fresh keep them in a paper bag with holes or half open so that some air can circulate and in the pantry (if it is very hot, in the refrigerator).

If you have leftovers or are not going to use them in a week you can freeze them, in fact they also sell them frozen. To freeze them well blanch them 3-4 minutesput them in ice water and when they cool, dry them with kitchen paper and store them in a tightly closed container in the freezer. They will last you about 6 months.

Recipes with okra

1. Grilled Okra

It is the easiest way to cook okra and develop very good flavor and texture.

Ingredients:

• 250g okras
• 1-2 tablespoons olive oil
• salt to taste

Preparation:

1. Wash the okras and dry them well. Remove the top.
2. Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
3. Place the okras in the pan, preferably without crowding them.
4. Sauté them every so often so that they brown.
5. In about 7-8 minutes they will be ready, more wrinkled and golden.
6. Sprinkle with salt and serve.

2. Bhindi fry or Kurkuri Bhindi

This is a very easy Indian recipe to turn okra into a delicious crunchy snack.

Ingredients:

• 300 g okras
• 1 tablespoon cornstarch (cornstarch)
• 1 tablespoon chickpea flour
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin powder
• 1/4 teaspoon cilantro powder
• Olive oil for frying
• Salt

Preparation:

1. Wash the okras, remove the top and cut them lengthwise into 4-6 parts, so that they remain in not very thick strips.
2. Put them in a bowl.
3. In a separate small bowl, mix the cornstarch and flour with the spices. Pour this mixture over the okras and stir well, making them jump, so that they are all covered with the mixture.
4. Let it rest for 20 minutes.
5. Heat oil in a large skillet over medium-high heat. You don’t need to add much, just enough to cover the bottom.
6. Put the amount that fits and brown them in batches.
7. Flip them over when they turn golden brown on one side.
8. Take them out to a rack to drain.
9. Sprinkle with salt and serve.

3. Bhindi raita

This raita is a side dish-sauce for any meal. You can make a good amount and keep it in the refrigerator for other days.

Ingredients:

• 200g okra
• 250 g natural soy yogurt
• 1/2 onion
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander seeds
• Olive oil
• Salt to taste
• Chopped fresh cilantro to serve

Preparation:

1. Wash the okras, remove the tops and cut them into 3-4 parts.
2. Chop the onion or cut it into julienne strips and brown it in a frying pan with 1-2 tablespoons of olive oil over medium heat.
3. Add the spices and okra, mix well, lower the heat a little, cover and let it cook for 7-8 minutes. You just have to stir it once so they don’t brown too much on one side.
4. Put the yogurt in a bowl, add salt to taste and taste it.
5. Pour everything from the pan into the yogurt, including any remaining oil. Mix it well.
6. Add fresh cilantro on top and serve.

4. Chickpea stew with okra

This stew is as easy as any other, and we add the okra like any other vegetable, with the difference that it will thicken the broth a little.

Ingredients:

• 200 g dried chickpeas (soaked the night before)
• 3 tablespoons olive oil
• 1/2 red pepper
• 1/2 onion
• 10-12 okras
• 2 grated tomatoes
• 1 clove of garlic
• 1/4 teaspoon thyme
• 1 sprig of rosemary
• 2 bay leaves
• 1/4 teaspoon turmeric (optional)
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt

Preparation:

1. Wash the vegetables. Finely chop the pepper and onion, and finely chop the okras.
2. Heat the oil over medium heat in the pressure cooker.
3. Sauté the pepper and onion until soft.
4. Chop the garlic and add it too.
5. Add the okras and mix.
6. When they begin to brown a little, add the grated tomatoes, spices and salt.
7. Let it sauté everything together until it reduces to a paste.
8. Drain the chickpeas and add them to the pot.
9. Add enough water to cover everything well, close the pot and put it on high heat.
10. When it starts beeping, put it on low heat and let it cook for 25 minutes.
11. Remove from heat, let pressure release, and open pot.
12. If you want the broth to be thicker, put it back on the heat, uncovered, for a few more minutes, stirring to prevent it from sticking.
13. Serve hot.