Okra is also called lady fingers because of its elegant shape. This exotic vegetable is a member of the mallow family, related to cotton and hibiscus. Lady fingers have a good amount of vitamins A, B, C, E, and K, calcium, iron, magnesium, potassium and zinc, as well as antioxidants. Consuming okra increases your total fibre intake that maintains the health of the gastro-intestinal tract and promotes healthy cholesterol levels. It also boosts the immune system, protects the sight, supports the cardiovascular system, helps to reduce blood sugar levels, and improves the skin health.
Okra is known for its uncommon shape, subtle flavour, and unique texture. It can be stir-fried, steamed, grilled eaten raw, whole or chopped. During cooking, slimy juice is released and mixed into a dish, which makes lady fingers a great ingredient of soups, casseroles, or sauces.
Okra curry
You need:
300-400g okra, ends trimmed
3 garlic cloves, minced
1 teaspoon garlic, minced
8-10 baby plum tomatoes, cut into halves
1 onion, chopped
2 green chili peppers, chopped
400ml coconut milk
2 teaspoons curry powder
2 teaspoons paprika
2-3 tablespoons vegetable oil
salt to taste
Method:
1. In a deep frying pan or a saucepan heat the oil. When hot, add the onion, garlic and ginger and sauté for 3-4 minutes. Add green chili and fry for 1 minute. Add curry powder and paprika, stir well and fry for another 2-3 minutes.
2. Add the whole okra, stir well and cook for 3-4 minutes. Add coconut milk, cover the pot and simmer for about 20 minutes until the okra is just soft. Add the tomatoes, salt to taste and cook uncovered to let the liquids evaporate for a thicker consistency.
3. Serve hot.
300-400g okra, ends trimmed
3 garlic cloves, minced
1 teaspoon garlic, minced
8-10 baby plum tomatoes, cut into halves
1 onion, chopped
2 green chili peppers, chopped
400ml coconut milk
2 teaspoons curry powder
2 teaspoons paprika
2-3 tablespoons vegetable oil
salt to taste
Method:
1. In a deep frying pan or a saucepan heat the oil. When hot, add the onion, garlic and ginger and sauté for 3-4 minutes. Add green chili and fry for 1 minute. Add curry powder and paprika, stir well and fry for another 2-3 minutes.
2. Add the whole okra, stir well and cook for 3-4 minutes. Add coconut milk, cover the pot and simmer for about 20 minutes until the okra is just soft. Add the tomatoes, salt to taste and cook uncovered to let the liquids evaporate for a thicker consistency.
3. Serve hot.