It’s fried in chickpea flour, y’all, and fried whole! It was so tasty. Ruchi’s fried okra is called Bhinda Bhajia. Grandma Lillie didn’t soak her okra in buttermilk, but I do! Traditionally breaded in cornmeal, I add a little cornstarch and flour to ensure a crispy texture. A little really does go a long way.Īnother similarity that Ruchi and I shared was that we both have a version of fried okra! That really is the best way, isn’t it? My traditional Southern Fried Okra is my grandmother’s recipe that I turned into my own. Drain well and, if desired, toss with a little butter. Cover the pan and cook eight to 10 minutes or until the okra is tender. It also has acid and has the exact same effect! What’s even more fascinating is that you couldn’t even tell there was yogurt in the dish. Place okra in a saucepan add enough water to cover the okra and salt to taste bring the water to boil. Ruchi blew my mind by adding yogurt to her dish at the very end. All of these things include acid that helps reduce slime. Okra is also a good source of vitamin C, vitamin K, and potassium. Fiber is important for digestion and can help reduce the risk of diseases such as heart disease and type 2 diabetes. I soak my cut okra in buttermilk when getting ready to fry it. One benefit of eating boiled okra is that it is a good source of dietary fiber. I’ve always known to add a splash of vinegar to boiled okra. Our two cultures collided to find out that while we prepare things differently, there are a lot of similarities. Indian okra is a brighter shade of green and has smaller seeds. Make sure your cast iron skillet, grill, or fryer is hot before you start cooking okra. Methods like grilling, sauteing, and frying that use high heat for a short amount of time work well. Indian okra is very similar in appearance, but American okra tends to be a little bigger. Use High Heat The longer okra cooks, the slimier it gets. Ruchi’s dishes were prepared with Indian okra. All of my dishes were prepared with what you would consider American okra. Even when not in season, it’s stunning! I also learned that there are two different kinds of okra that are easily accessible here in Indiana. I haven’t seen okra that beautiful since visiting Mrs. They’re fuzzy, slightly sticky, and bright green. Although, we’re not sure what ladies of the American South had fingers like these. Not only did she teach me about how to prepare okra as an Indian dish, but she also taught me that the absolute BEST place to get fresh okra is the Indian grocery store. Okra is a tall plant, up to 10 feet, with cone-shaped edible seed pods, often referred to as ladies fingers. I’ve always known okra as a southern food staple, so I was incredibly eager to learn about okra in a different way. When I heard my friend and fellow chef, Ruchi of Tiffin Kitchen, say that she loved okra and that her mom cooks it perfectly, I knew we had to work together to change the bad wrap that okra has. I say that often and usually get the response that people either don’t like it or have never had it.
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