photo credit: gardening.sheknows.com
OK, all you okra lovers out there, this one’s for you. The following recipes were found in foodservice publication Plate from Snackbar executive chef Vishwesh Bhatt.
Grilled Okra
- 1 lb. Okra, medium-sized, cleaned
- 1 tbsp. garam masala (an Indian spice)
- 2 limes, zested
- 2 limes, juiced
- 1 tsp. garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 lime, cut into wedges
- ½ c. cilantro, chopped
In a large bowl, toss okra with garam masala, lime zest, lime juice and garlic. Season with salt and pepper to taste and marinate for two hours. Grill okra until slightly charred and just soft. Serve, garnished with lime wedges and chopped cilantro.
Okra Pachadi
- ½ c. shredded coconut, unsweetened
- ¼ c. peanut oil
- 2 tsp. brown mustard seeds
- ½ tsp. asafetida (an Indian spice)
- 1 each curry leaves, sprig
- 2 Serrano chilies, halved lengthwise
- 2 tbsp. ginger, fresh, peeled, julienned
- ½ c. onion, thinly sliced
- 1 lb. okra, wiped clean an cut crosswise into small pieces
- ½ tsp. turmeric
- 2 c. plain yogurt
- Kosher salt, as needed
- ¼ c. cilantro, chopped
Heat a small wok and toast coconut until slightly browned. Reserve. Heat oil in same wok and add mustard seeds. Once they start popping, add asafetida, curry leaves, chilies, ginger and onions. Stir-fry for a minute or so, then add okra and turmeric. Cook uncovered on medium-high heat until okra is crispy. Quickly fold in yogurt and season with kosher salt to taste. Garnish with toasted coconut and cilantro and serve.
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