I love the flavor of okra, but not its sliminess. (I think most people would agree with me.) Growing up, I only liked it two ways: in gumbo, where the sliminess is obscured by the roux, and fried. And when I say fried, I mean greasy-Southern-fried, with a batter of flour, egg and cornmeal – messy and unhealthy.Recently I discovered that all you need to get rid of the sliminess of okra is to cook it quickly over high heat. It doesn’t need to be deep fried. A quick stir fry on the stovetop or over hot coals does the trick.
I found this recipe for dry okra on Sea Salt with Food and adapted it for the grill. It originally comes from Madhur Jaffrey’s Indian Cooking. We had this with the tandoori seitan and cucumber raita.
This goes out to Weekend Herb Blogging
, hosted this week by Simona of bricioli
.Dry Okra from the Grill
1/2 pound okra
1 slice sweet onion (about 1/2-inch thick)
3 tablespoons canola oil
1/2 teaspoon cumin seeds
1/2 teaspoon amchoor powder (or lemon juice)
1/4 teaspoon salt
a pinch of ground coriander
a pinch of cayenne pepper
Cut tops from the okra pods and then slice lengthwise. Cut onion slice in half and then separate the rings. Toss with remaining ingredients.
Prepare a charcoal fire. Grill over medium heat until okra starts to blacken a bit.
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