I do prefer to eat Smothered Okra and Tomatoes with cornbread but cornbread is not required. The first thing we will need to do is lightly fry the okra before adding anything with liquid to the dish. It’s a good thing that I was introduced to fried okra before boiled okra. Me and boiled okra have never gotten along. One very important note: Okra does have a slime problem. ![]() When dealing with fresh ingredients out of the garden. The ratio I like is a little more okra than tomatoes but that is not set in stone. Ingredients Preparedīefore heating up the oil I do like to have all of the prep done. I do peel the tomatoes but feel free to leave the peels on. Cut off the stems and slice each pod crosswise into 1/2-inch rounds. You can use frozen okra and canned tomatoes but when I can get ingredients this fresh from our local farmers market I do prefer to use fresh. That is when I decided to learn how to make this dish. It was a basic curry dish but tasted very familiar. It was a dish made with okra, tomatoes, onion and garlic. However when I was working in Pakistan during the summer they served Bhindi Masala. But it’s one of those dishes I never really thought about. After two hours you can judge if you need to cook longer.Smothered okra and tomatoes is a dish that was around every summer when tomatoes and okra were abundant. After the first hour, repeat this step at 1/2 hour intervals. On the stove top, heat until the pot is warm (although warming the pot is not necessary before placing in the oven, it does help speed the cooking process).Ĭover the pot and place in the preheated 350 degree oven. Add the cut okra, onion, bell pepper and tomatoes. In a large Magnalite pot or Dutch oven with a lid, add the oil. They are generally packed in one pound or three pound bags. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators. Using frozen okra from your local supermarket allows you to "pick" okra anytime saving time and freezer space. If you're using frozen okra, defrost in a microwave or at room temperature. Oven Method: Method 3 - Preheat oven to 350 degrees. Then will combine the okra, tomatoes, salt and Tabasco cook for 10 minutes longer or until the tomatoes have cooked down, Again do not forget to stir, stir, stir to prevent sticking and burning.Ĭheck your seasonings and serve as a vegetable side dish, with rice and gravy or make the okra and shrimp gumbo. Stove Top Method: Method 2 - Some cooks will sauté the onions and bell pepper in one tablespoon of oil until wilted in a separate skillet all the while cooking the okra in a separate pot until the okra is a light greenish brown color. Assembly: Use a 4-inch biscuit cutter to mold ½ cup rice into a rice cake. Dip 4 large okra in the batter, drain off excess batter and fry for 1 ½ minutes on each side until golden brown. Heat oil in a large skillet over medium-high heat to 350☏. Also never warm up any okra dish in a cast iron pot. In a medium bowl, add the okra and toss in vinegar. ![]() ![]() Do not use cast iron as the acid in the okra will remove the seasonings in your cast iron pot. Add chopped vegetables, bell pepper and seasoning mix, stir and cook for about 5 minutes. Don't forget to stir, stir, stir to prevent sticking and burning. 2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1 cup of okra (I put in a food processor and pulse to chop finely) 3) Heat non-stick skillet or pot over high heat about 4 minutes. In a heavy saucepan or Magnalite cookware, cook the okra, onions, tomatoes in the oil over medium low heat stirring continually for about 45 minutes to 2 hours (depending on the amount you are cooking) until the okra is no longer slimy and has achieved a light greenish brown color. Remove stems and cut okra into 1/2 inch rounds. Stove Top Method: Method 1 - Wash fresh okra.
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