Sweet And Sour Fried Okra Recipes

Steps:

• Add the tomato paste, garlic, olive oil, 1/2 teaspoon salt and 5 ounces of water to a medium saucepan. Stir to combine. Place the saucepan over medium heat and cook, stirring, until fragrant and just starting to boil, 3 to 5 minutes. Remove from the heat and set aside to cool.
• Combine the cornmeal, flour, dried basil, garlic powder, dried mustard, cayenne pepper and dried thyme in a medium mixing bowl. Set aside.
• Add 2 cups water to a medium pot over medium-high heat. Place a 10-inch bamboo steamer over the pot. Working in batches, add the okra, cover and steam until crisp-tender, about 4 minutes.
• Pour enough vegetable oil into a medium, heavy-bottomed pot to reach 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 365 degrees F.
• Dip each piece of okra into the tomato paste mixture and then roll in the cornmeal mixture. Working in batches, fry the okra until golden brown and crispy, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Season the fried okra with 1 teaspoon of salt. Place on a serving platter with lemon wedges if using.

Steps:

• If fresh okra is used, trim off any tough stems.
• If frozen okra is used, defrost and drain.
• Cut each pod into 3/4 inch lengths.
• Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
• Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
• Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
• Cook briefly until the seeds start to sizzle and add the spice paste.
• Cook, stirring, about one minute.
• Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
• Stir to blend.
• Bring to a simmer, cover closely and cook over very low heat about ten minutes.

Steps:

• Rinse the okra, pat it dry with paper towels, trim the ends, and slice into 3/4 inch lengths.
• Place the garlic, chilli and 4 tablespoons water into an electric blender and blend until a smooth paste forms.
• Transfer the paste to a small bowl and add the ground cumin, coriander and turmerc and mix well.
• Heat the vegetable oil in a 9-inch skillet, then add the whole cumin seeds. Once they sizzle (take care, as they easily burn), reduce the heat and pour in the spice mixture from the small bowl. Saute and for about a minute.
• Add the okra, salt, sugar, lemon juice and 5 tablespoons water. Stir to mix and bring to a gently simmer. Cover and simmer over low heat until okra is tender, around 10 minutes, adding a splash more water if necessary.

Steps:

• Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.

Steps:

• heat oil, fry okra till brown, and its lost all the goo.
• Remove, drain.
• In the same oil, add everything except salt and the sugar+lime mixture.
• add the okra and fry with the spices a few minutes.
• add the sugar-lime mixture.
• Simmer 10 minutes.
• Add salt before serving.
• (Adding salt at the end lets the okra remain crisp longer).
• serve hot with naan bread.