This Fried Okra with Lime and Chilli will make a believer out of you – no slime in sight! Okra has such an undeserved bad rep, just as much for its infamous gooey insides as its bland, almost negligible flavour.
I must confess to being a huge fan of it though, however it is cooked, whether with lots of spices to enhance its naturally mild constitution or with just a few ingredients so its natural woody, grassy flavour can be enjoyed to the fullest, as in today’s recipe.
A vegetable by any other name, I grew up calling it lady’s fingers, bhindi or okra, interchangeably, depending on who I was talking to!
Today’s recipe, Fried Okra, gives you a dry, goo-less end product. There are 2 key elements involved if you would like a slime free okra dish:
- Make sure that the okra is dry, very dry, before you cut it and most certainly, before you cook it. Moisture encourages the spread of the characteristic goo.
- Cook it on high heat, this will cook off any remaining moisture and sticky liquid.
This Fried Okra with Lime and Chilli is quick to cook and has a very subtle flavour, it makes the perfect accompaniment to stronger flavoured rice, curries or dal.
You can read more about Cooking with Okra here.
Are you a fan of okra? What’s your favourite way of having it?