Is non-slimy okra possible?

[KarenNC]

We are part of an organic farm CSA and part of what we get in the summer is okra. I hate to just give it away, but I simply cannot stand the slimy texture nor have I been successful in trying to fry it. My mother used to fry it, but I considered its purpose to be keeping the ketchup from running off of one's fork :). I'd rather find something other than frying, though, as we are trying to be at least a bit more healthy:).

My husband suggested trying it raw, so I tried dipping some in a Thai peanut sauce. The initial taste was okay, but it turned to slime in my mouth :ack2: He doesn't notice the slime. Would roasting prevent this from happening? I tried roasting some green beans the other day and they came out quite well.

[Pegasus]

The only way I know to keep okra from turning slimey is to coat it in cornmeal and fry it. Add salt and yum! :D

I can't eat it any other way. Sorry.

Pegasus

[OnTheBrink]

Alton Brown did a whole episode of "Good Eats" on Okra. Search the Foodnetwork site and see if you can find it.

[Remudamom]

What cha got against fried? Just not healthy enough? I love fried okra, I use a deep fat fryer. This is the first time in years I haven't grown any myself.

[Doran]

I love it raw. I love it fried. I love it cooked into a stew with tomatoes and corn. This latter is where I'll jump off into suggesting that you cook it with something acidic. The acid in tomatoes (and vinegar...or both if you add a little to your stew) will mimimize the slime which then ends up more like a thickening agent to your vegetable stew. I like to cut okra into small rounds, toss in with sauteeing onions, garlic and olive oil, then before the okra can get sticky, add in a load of canned or cut fresh tomatoes. Simmer together with s & p, add some diced squash if you like that, and maybe a single hot pepper (seeded and minced) to give it some gentle heat. Finally add some fresh corn cut from the cob and stew those together for another 10 minutes or so. Serve over rice or as a side vegetable. Yum!

[Moira in MA]

Shouldn't share this too widely because at my CSA we only get a little okra so it goes on the choice table. If people get to like it there won't be enough for us.

"Dry" Okra from Madhur Jaffrey's Indian Cooking. Serves 3-4

1lb fresh okra
8T veg oil
1/2 t cumin seeds
1 large onion, coarsely chopped
salt to taste
1/4 t ground cumin
1/4 t ground coriander
1t lemon juice
1/4t cayenne pepper

Wipe the pods with a damp towel then trim the pods (small ones about the size of your little finger are best, imho) then cut into half inch pieces.
Heat oil over medium high heat, add cumin seeds; allow to sizzle for 10 secs. Add onion and okra distributed evenly. Fry, stirring every now and then for 10 minutes, spreading the okra out evenly every time. Once onions begin to brown, reduce heat to medium and continue to fry for 5 minutes -- be gentle -- add remaining ingredients and cook for another 5 minutes, stirring or tossing gently.

[Jenny in Atl]

I love it raw. I love it fried. I love it cooked into a stew with tomatoes and corn. This latter is where I'll jump off into suggesting that you cook it with something acidic. The acid in tomatoes (and vinegar...or both if you add a little to your stew) will mimimize the slime which then ends up more like a thickening agent to your vegetable stew. I like to cut okra into small rounds, toss in with sauteeing onions, garlic and olive oil, then before the okra can get sticky, add in a load of canned or cut fresh tomatoes. Simmer together with s & p, add some diced squash if you like that, and maybe a single hot pepper (seeded and minced) to give it some gentle heat. Finally add some fresh corn cut from the cob and stew those together for another 10 minutes or so. Serve over rice or as a side vegetable. Yum!

Me too... one of my favorite Indian dishes has tons of okra. Love, love the stuff. Real easy to grow in Gawga too!

[hjdong]

Coming out of lurking because no one should be forced to eat slimy okra :001_smile:. Grilled. Put some oil on it, whatever spices you like, skewer them, and then grill it. We had the same issue with the CSA and it toook me three weeks of okra to finally get this recommendation; all of us loved it. And we had tried the fried route.

[kalanamak]

> Ajmer's Okra
> in a frypan place 1 T good frying oil or ghee
> when hot add 1/2 cup med-fine chopped onion and one minced serrano
> chili.
> When the onion is translucent, add one pound of okra cut into 1/2"
> rounds.
> Saute' until tender.
> Add 3 or 4 T of lemon juice and salt as desired.
> Serve.

The trick is in the lemon. Ajmer (my xMIL) was a Panjabi.

[Emily in FL]

I slice it into rounds and put it into a skillet with a small amount of oil (whatever kind you like) and salt. Saute it until it is very tender and no longer slimy. I like it dark (not really burnt, but with some good carmelization). It is delicious. It is much healthier than deep-fried, and tastes better too. It shrinks up a lot so be aware of that when you are deciding how much to cook.

HTH:)