How to cook okra. Stewed okra - recipe for an original side dish How much to cook frozen okra

Due to its shape, it was called the “lady finger”. The herbal ingredient is widely used in African and Indian cuisine. You should choose an exotic product with extreme care. The most delicious are young fruits that have a delicate texture and a pleasant taste, reminiscent of asparagus or eggplant. They have a rough, not too dense skin. Overripe fruits are hard and densely fibrous. Lady fingers can be stored in the refrigerator for no more than 3 days.

Okra is most often found in recipes with these five foods:

A low-calorie dietary product of plant origin is useful for everyone who watches their figure. It is a natural fighter against cholesterol and toxins. Both the leaves and fruits of the unusual plant are eaten, and an invigorating drink reminiscent of coffee is brewed from its roasted and crushed seeds. Before heat treatment, all small hairs that can cause an allergic reaction are removed from the surface of the fruit. Okra is stewed, fried, and added to soups and salads. It is served as a side dish with meat and fish dishes.

The exotic vegetable okra appeared on Russian shelves relatively recently, although it has been present in the recipes of Southern Europe, Asia and America since the 13th century. In modern America, okra has received the status of a leader among anti-cancer natural products. But what other possibilities does this amazing fruit contain?

What is okra?

The okra plant is related to and superficially resembles the green chili pepper, but is pyramidal in shape. Its cross section looks like a five-pointed star. Someone saw in okra a resemblance to a part of a woman’s body and gave it the romantic name “lady fingers.” Perhaps it was A.P. Chekhov, who quite successfully grew this crop on his estate in the Moscow region.

It is believed that gombo, or okra (another name for okra), comes from West Africa or India, since this is where the largest number of varieties of this vegetable crop is found. Okra was brought to Europe by the Arabs in the 13th century and has since become an active ingredient in various recipes.

Okra: beneficial properties and contraindications

Okra has extremely diverse properties, but first of all, it is a leader in fiber content. In 100 g of okra, dietary fiber takes up 3.2 g, which is 16% of the daily intake. The benefit of coarse fibers lies in the fact that they are not absorbed by the body, but, on the contrary, swell, accumulating toxins and carcinogens, and along with this unpleasant baggage are removed out, cleansing the body. The increased volume of fiber also helps improve intestinal motility, combat constipation and flatulence.

Okra is useful for people who suffer from respiratory problems, lead a sedentary lifestyle, have heavy physical activity, as well as those who have undergone surgery and require restoration of vitality. Okra helps well with diabetes and prevents the development of cataracts. Okra researchers claim that it can bring a noticeable effect for problems with potency.

Okra is highly valued by adherents of a healthy diet, vegetarians and people who are struggling for normal weight, because 100 grams of lady fingers contains only 31 kcal.

But you need to use okra carefully, since okra has allergenic properties. More precisely, the hairs covering the fruit are a strong allergen. Therefore, they must be removed before cooking.

Okra is America's #1 Anti-Cancer Food

According to American doctors, okra can help in the fight against cancer cells, so in America okra, whose beneficial properties and contraindications are determined by its high content of nutrients, is placed on the pedestal of natural anti-carcinogenic products. To prevent cancer, you should drink one glass of okra decoction every day.

The anti-cancer properties of okra are explained by the high concentration of the powerful antioxidant glutathione, which not only fights free radicals that cause cell mutations, but also suppresses the effect on the DNA structure of various studies have shown that taking large doses of glutathione reduces the likelihood of cancer by 2 times.

Chemical composition of okra

The chemical composition of okra is very extensive, which gives reason to say that the okra plant is a storehouse of useful substances.

Rating of biologically significant chemical elements (nutrients) of okra

Nutrient	Percentage of daily nutrient requirements per 100 g / Amount per 100 g	Biological role
Manganese		Promotes growth, blood formation, proper functioning of the gonads
Vitamin K		Plays a key role in blood clotting and bone metabolism
Vitamin C		Increases the body's resistance to infections and promotes tissue regeneration
Vitamin B 9 (Folic acid)		Indispensable for the growth and development of the immune and circulatory systems, especially for a growing organism
		Helps normalize the functions of the nervous system and heart muscles, remove cholesterol, and bile secretion
Vitamin B 1		Plays an important role in the metabolism of fats and carbohydrates
		Helps normalize water and acid-base balance
Vitamin B 6		Participates in hemoglobin synthesis and its normal functioning

In addition to the above nutrients, okra contains copper (9%), calcium and phosphorus (8% each), vitamin B2 (6%), vitamin PP and zinc (5% each), vitamin B5 and iron (4% each). and others.

The given indicators of the content of nutrients should be taken into account when drawing up a complete diet in order to prevent both deficiency and excess.

What do you eat okra with?

Kitchens of different countries prefer different methods of heat treatment. For example, Iranian and Egyptian cuisines are replete with meat dishes and stews with the addition of okra; in India, fried or pickled okra pods are preferred; the Japanese fry okra in tempura and serve it with soy sauce; in Thailand it is added to seafood soups. Okra can also be eaten raw and added to salads.

The taste of fresh okra in salads is most pronounced when combined with tomatoes, red peppers, onions, garlic and cilantro. Okra makes a good side dish for poultry and seafood.

Cooking: how to cook okra?

When preparing dishes, unripe (3-4 days) okra pods, dense and bright green, are most often used. The “more mature” the fruit, the more fibrous and tough it is and the less suitable for consumption. The optimal pod length is from 5 to 10 cm. A high-quality vegetable should be elastic and easily break when bent. Okra tastes like asparagus or eggplant. And the methods for preparing it are similar to cooking green beans.

Before cooking okra, to avoid allergic reactions, it is necessary to remove all hairs from its surface and rinse thoroughly.

Since okra is 90% water, stewing and cooking the vegetable provokes the release of a large amount of mucus. For making soups and stews, this property is just a godsend. If this effect is undesirable, then first the lady fingers should be fried in an acidic environment, for example, with lemon or tomato juice.

Okra pods cook very quickly, so to prevent it from losing its shape when preparing a multi-ingredient dish, it is better to add okra last.

Unconventional uses of okra

Okra is not only used in soups and stews. The beneficial properties and contraindications of okra encourage the full use of all its components: both pulp and seeds.

Unripe okra seeds are canned and eaten instead of green peas. Thanks to its 20% oil content, okra seeds produce a very aromatic oil, similar to olive oil and rich in unsaturated Omega-6 fats, which is often used for pharmacological purposes.

Ripe okra seeds are used to prepare the coffee substitute “Gombo”. First, they are roasted until the coffee aroma begins to be felt. Then it is cooled, ground in a coffee grinder, and the resulting powder is brewed like coffee. The advantage of this drink is the absence of caffeine, and both children and the elderly will feel the benefits.

Preparing okra for future use

Okra can be stored fresh in the refrigerator for no more than 2-3 days. In a dark, dry place, okra can last up to 6 days. If dried or preserved, then in a hermetically sealed glass jar their shelf life increases to 3 years.

When preparing dishes, frozen okra is often used. How to cook frozen okra? First of all, you need to immerse the fresh pods in boiling water for a minute. Next, remove the skin, cool in cold water and dry. Divide each pod lengthwise into two parts, put in bags and place in the freezer.

Preparing okra for future use is the only way to be able to pamper yourself with it all year round.

Okra, whose beneficial properties and contraindications have made it famous all over the world, is rapidly gaining popularity in our country. Various methods of its preparation and the possibility of preparing it make it possible to enrich the daily menu of every family with not only tasty, but also extremely healthy dishes.

Okra is a dietary exotic that has found wide application in cooking. Unusual velvety pods taste slightly reminiscent of the usual zucchini and sugar beans at the same time, which allows them to serve as the basis for a lot of healthy and delicious dishes. We offer recipes for preparing such an outlandish product as okra.

Okra is an annual herbaceous plant, the fruits of which are actively used in cooking for preparing a wide variety of dishes. The exotic vegetable is suitable for canning and freezing. You can use it to prepare first courses, snacks, side dishes for meat and fish. Okra goes well with tomatoes, garlic, ginger, and pepper. The fruits do not require prolonged heat treatment and are perfect for vegetarian and dietary dishes.

These fruits are a real natural treasure of substances useful for the human body: proteins, carbohydrates, fiber, organic acids, etc. So, if you have okra at your disposal, we offer several recipes for its preparation with photos that will make your acquaintance with this product pleasant and uncomplicated.

This preparation will be an excellent addition to main dishes of meat, fish, and vegetables. Canned fruits completely retain their entire vitamin composition, which is especially important in winter.

Ingredients:

1 kg of okra (young fruits no more than 10 cm long, dense, with a velvety peel are most suitable);
10 cloves of garlic (if you like spicy snacks, use 15 cloves);
10 dill umbrellas (dry or fresh);
25 peas of allspice;
10 pieces. bay leaf (can be replaced with cherry leaves in the amount of 15 pcs.);
5 tbsp. l. vinegar essence or 500 ml of ordinary 9% table vinegar;
3 liters of water;
3 tbsp. l. coarse salt.

Preparation:

Wash and sort the okra fruits well. Do not use vegetables with rotten spots, soft, overripe or wrinkled. Trim the tails of the pods at the stalk.
For 1 kg of vegetables you will need 4-5 liter jars. Place 2 pieces on the bottom of each. bay leaf, 2-3 cloves of garlic, cut in half, 3 allspice peas and 2 dill umbrellas.
The next step is to place the okra pods vertically in the jars. Place them in dense rows, but do not fill the containers to the very top. Make sure that the fruits do not reach the neck by 3 cm.
Place 1 clove of garlic, cut in half, on top of the fruits.
Prepare the marinade. Pour salt into cold water and wait until it boils. Add the remaining bay leaves, allspice, vinegar or essence and boil it all for 5 minutes.
Pour hot marinade into jars. Also distribute the bay leaf and pepper in equal quantities among the preparations.
Sterilize the filled containers in a saucepan for 15 minutes.
Roll up the jars with lids, turn them over, wrap them in something warm, wait until they cool completely and put them in a cool place.

You can add to your arsenal of recipes for preparing okra for the winter using this method of preparation. The vegetable will decorate any holiday table not only with its appearance, but also with its taste.

Ingredients:

300 g okra;
300 g of small or medium tomatoes (the fruits should not be overripe, dense);
2 cloves of garlic;
6 pcs. allspice;
4 things. bay leaf;
1 tbsp. l. coarse salt;
1 small bunch of parsley;
200 ml table vinegar 9% or 2 tbsp. l. vinegar essence 70%.

Preparation:

Rinse vegetables and herbs thoroughly and dry. Shorten the okra stems to the base of the stalk.
Place the okra pods very tightly into the jar, and then the tomatoes. Place carefully so that their skin does not burst.
Next, add the garlic, cut into quarters, and pour boiling water into the jars with vegetables up to the neck. Cover with a towel or lids, but do not roll up. Keep them like this for 20-30 minutes, no more.
Place salt, bay leaves and pepper in a saucepan. Drain the water from the jar, bring it to a boil, and boil for 5 minutes.
Add parsley to the okra with tomatoes, pour in vinegar and boiling marinade. Roll up the lids.
Store canned food in a cool place for no more than 1 year.

A dish prepared in this way goes well with fried or stewed meat or fish.

Ingredients:

500 g okra;
2 medium onions;
3 tbsp. l. olive or other vegetable oil;
salt, pepper, cumin to taste;
3 medium tomatoes (if desired)

Preparation:

Wash the okra pods well and cut off the stems. There is no need to cut the fruits.
Pour boiling water over the tomatoes and remove the skins. Cut into very small pieces or grate on a coarse grater.
Chop the onion, place in hot oil and fry until barely golden brown.
Then add the okra to the onions. Do not stir frequently.
After 10 minutes, add tomatoes, peppers, cumin and salt to the pan.
Stir, pour in 100 ml of water, bring to a boil, reduce heat and simmer for 20 minutes. Do not close the lid.
Serve the okra side dish hot.

Thanks to the inclusion of meat, the dish becomes especially satisfying.

Ingredients:

1 kg okra;
1 onion;
250 g veal or beef;
small package of tomato puree;
1 PC. hot green pepper;
spices to taste.

Preparation:

Cut the meat into small pieces and fry with pre-finely chopped onion and green pepper. Add salt, pepper, maybe a little turmeric.
Fill with water and cook for about 30 minutes. If you want your food to be spicy, you can cook with pepper. Those who don't like very spicy okra can remove it after frying the meat.
Fry the okra until golden brown, but be careful not to overcook it because it may become hard and tasteless.
When the meat is ready, add the okra and tomato puree and cook for another 10 minutes until it is soft. The puree should thicken a little.
Serve with rice.

Okra (otherwise known as okra, gombo, lady fingers) is a little-known product in Russia. In our country, okra is mainly sold frozen. Although the history of domestic garden farming knows cases of okra cultivation in central Russia. For example, it is known that at the dawn of our century okra was successfully grown in the Moscow region (Melikhovo) by Anton Pavlovich Chekhov. Nowadays, in Russia and here in the south, gardeners and vegetable growers have begun to grow okra.

Usually unripe (three to six days old) fruit ovaries are eaten as soon as they reach 4-6 cm in length. Okra is cut with scissors every 2-3 days, since overripe fruits are not tasty and lose their dietary properties. Okra is not stored for a long time; it can be kept in the refrigerator for no more than 3-4 days and needs to be prepared quickly.

Okra cooking recipe

Okra is not only very healthy, but also has a very unusual taste. Of course, the very concept of “Afghan cuisine” already prepares us for surprises.

I'll tell you how to cook okra according to the recipe. To make okra, you will need the following ingredients.

Frozen okra – 1 package, approximately 0.5 kg;
Onion – 1 large onion;
Garlic – 3 medium cloves;
Tomatoes – 3 medium pieces;
Water – 1.5 cups;
Coriander – 2 teaspoons;
Hot pepper – 2 teaspoons;
Salt - to taste.

How to cook okra - recipe

First, in order to prepare okra, you need to peel and finely chop the onion, fry it in vegetable oil until golden brown.
Then finely chop fresh tomatoes, previously peeled, and add them to the fried onions. Cook for min. 5-10 until the water evaporates and turns yellow, stirring frequently.
After this, add finely chopped garlic and fry until fragrant.
When the okra frying is ready, place the okra, cut into 1-1.5 cm pieces, into the frying pan and stir.
Now you need to add spices for okra: coriander and hot dried pepper.
Salt and pour in 1 glass of water. Cover the pan with a lid and cook for about 20 minutes, stirring gently occasionally to prevent the okra from burning. If the water has evaporated and the okra begins to burn, you can add another half cup of water.

When cooked, the shape of okra does not change; it retains its original shape. The finished okra is served on small plates along with rice or meat.

Benefits of okra

Okra is ideal as a side dish for lamb and fish. It is rich in useful substances, including ascorbic acid and other vitamins. Its seeds contain up to 20% olive oil. It has been noticed that okra helps restore depleted strength in the body. Due to the fact that okra pods are rich in mucous substances, they are valuable for patients with peptic ulcers, as well as for those suffering from gastritis. A decoction of okra fruits is used for bronchitis.

Okra is a southern vegetable, also known as lady fingers, abelmosh, and okra. In appearance, its pods are similar to chili peppers. It is still a little-known crop in our country and is grown in small quantities. Therefore, many people simply do not know what okra is, how to cook it properly and what can be done with it.

This vegetable comes from Africa. Traditionally grown in the Caribbean, present in Creole, Canjun, and Indian cuisine.

Even if it is still undervalued and unknown in our country, but having the opportunity to buy or grow it, it is definitely worth trying.

Okra has a soft and delicate taste, reminiscent of eggplant. In addition to its low calorie content, it must be added that it is a good source of vitamin C, magnesium, potassium, folic acid, and fiber.

Inside the pod there are many seeds that secrete a slimy liquid. This mucilage can be used as a natural thickener for sauces, soups and other dishes. Many people don’t like it precisely because of the presence of this mucus. But there are many ways to avoid this and make the pods tasty and not slimy.

Preparing okra

How slippery it will be depends on this stage. Remember a few basic rules.

Never wash okra before you cook it. Water will only increase mucus production.

Let the pods sit at room temperature for a while before cooking.

More mucus comes out when you cut it. Therefore, try to choose recipes with whole pods.

If you are going to cook the whole thing, choose small pods.

When a recipe calls for chopping a vegetable, cut it into as large pieces as possible, rather than into thin slices.

You can reduce the amount of mucus in the finished dish by cutting out the stem of the pod and draining some of the mucus.

Soaking whole pods in acidified water for half an hour to an hour also reduces the amount of slimy fluid released.

Frozen okra can be sliced without thawing. This will also help prevent excessive mucus production.

You can cook okra at a very high temperature on the grill, fry it in a pan, or blanch it.

How to cook okra

Cooking okra is important for flavor. As mentioned above, cooking at high temperatures eliminates some of the slimy liquid.

Before cooking, wash the pods and let them dry completely or dry them with paper towels.

Okra can be cooked on a grill or barbecue by heating the pan as high as possible, throwing in a few leaves of any herb and adding a little oil. Then bake for about 10 minutes, turning on all sides.

Delicious fried okra. Roll the chopped pod in flour or cornstarch and fry in oil until crisp.

Deep frying is another popular way to prepare this vegetable. First you need to salt it to remove as much mucus as possible. Then quickly fry. Do not put a lot of pods at once, otherwise they may turn out not fried, but steamed.

Roasting this way gives the okra a fragrant, nutty flavor with a slightly grassy flavor.

Small pods can be fried whole. Large ones are best cut into several pieces.

Here are the approximate cooking times:

Whole pods or chopped – fry for 6 to 12 minutes;

Steamed – 5 minutes;

On the grill or grill - 2-3 minutes on each side.

Added to soups, stews, meat.

What does okra go with?

The flavor of okra is mild and slightly herbaceous. It is often prepared with onions and tomatoes. The acidity of tomatoes also helps reduce the amount of mucus.

Adding lemon or lime juice while cooking will also help reduce mucus production.

Okra pairs well with hot and strong-smelling spices such as cayenne pepper, cumin and chili.

If you've had a bad experience with okra or you've just been hesitant to give it a try, now is the time to give it a try. When cooked properly, okra is a delicious and healthy food that is suitable for vegetarians and meat eaters.