Some of you might remember a few weeks ago I mentioned the thought of starting up cooking videos. I’ve been toying with the idea for a while now but I’m rather a private type of person so it’s been hard to convince myself into it. Genki Hubby has been really excited about the idea (secretly, I think he loves the attention) and has encouraged me to stick my toe in the water- or in this case the spice rack. So, yep, you guessed it we finally purchased a class 10 memory card for my DSLR to record videos, hooray!
Okra was our inspiration to start off our cooking videos – mainly because we just purchased some and secondly because it’s in season right now. It is one of those ancient forgotten foods that have many health benefits such as high fiber, manganese, potassium & calcium content. Most likely it is a forgotten food since it does have a “slimy” inside texture that puts many off. Do not fear though, this recipe contains lemon that removes the slimy texture.
The original recipe was inspired from Salius Food Website. It’s a collection of traditional Andhra cuisine that will leave you wanting more each and every picture.1 tbsp olive oil 5 seconds coconut oil spray (optional) 3 c okra, sliced 1 c onion, chopped 2 tsp cumin powder 1 tsp asafoetida Powder ½ tsp red chili pepper flakes (like you use in Italian food) ¼ tsp turmeric powder 1 tsp curry powder (we used Japanese) Juice of ½-1 lemon (depends on the size)
1. Heat the oil & coconut oil spray on high in a frying pan until it shimmers and moves around the pan easily. Tip: Place a few pieces of onion in the pan, along with the oil, and when bubbles start to form around them it’s ready.
2. Add the chopped onions and garlic and sauté until slightly translucent and golden brown.
3. Reduce the heat to low-medium and add the spices. Mix well. Stir until fragrant (sounds weird but you will tell the difference). The spices do get a bit strong so please take care when stirring.
4. Add the okra to the spice covered onion pieces. Stir well until golden brown. Everything will slightly stick to the bottom of the pan so be diligent about scraping the bottom of the frying pan as you cook.
5. Squeeze the lemon right into the pan and stir well. This will help remove the burnt pieces from the pan and also remove all “slimy” texture that occurs with okra.
6. Turn off heat and stir another minute or until the okra seems soft.
7. Serve over hot rice or alongside naan or rotis.