I found the following.
I am going to try these tips because I'd like to learn to enjoy okra.
Here's a super simple no-slime recipe. Clean and completely dry each
okra pod. Then cut it length wise into 2 (if the okra is quite plump
then cut 4 times). Options here: shallow fry these slender okra lengths
in oil till crispy; or bake in the oven till same.
And then sprinkle ANY powder known to man on them. You can do Indian
spices or mexican or italian or cajun.......improvise and top off with
some lime juice.
other tips:
1. Fresh and frozen okras are two different ball games. Frozen okra:
just hope all the water doesn't make it more slimy. Allow to evaporate
on heat, and add moisture absorbing masalas, or even besan (gram flour).
2. Fresh okra: Avoid covering the pan, as manisha suggests. As
important, 1. avoid adding salt until all the slime has been absorbed.
2. Avoid stirring it up overmuch in the initial minutes. High-ish heat
without salt and moisture does the trick, and non-stick cooking reduces
the need to shallow fry: a few tablespoons of oil, high heat for a few
minutes till you see the slimy strands disappearing, and then salt it/
add to your masalas and stuff on lower heat. Covering it at this stage
will yield some slime, but that can be undone after further cooking and
leaving it uncovered at the end..
Hope this is helpful.
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