Best 14 Tomato Okra Recipes

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Tomato okra is a delectable dish that combines the tangy flavor of tomatoes with the tender texture of okra. This versatile dish can be enjoyed on its own or served as a side dish to accompany a variety of main courses. Whether you prefer a spicy or mild flavor profile, there are numerous tomato okra recipes available to suit your taste preferences. Some common ingredients found in tomato okra recipes include onions, garlic, bell peppers, and spices such as cumin, coriander, and turmeric. With so many delicious variations to choose from, you are sure to find a tomato okra recipe that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

BEEF, TOMATO, AND OKRA STEW



Beef, Tomato, and Okra Stew image

Homey okra stew with beef and tomatoes. Serving suggestion: steamed white rice.

Provided by m0rdsithh

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h10m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
¼ pound beef skirt steak, cubed
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 tablespoon salted butter
1 teaspoon minced garlic
4 cups diced fresh tomatoes
3 cups sliced okra
1 cup water
1 tablespoon chicken bouillon base
½ teaspoon seasoned salt
¼ teaspoon garlic powder
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
  • Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 170 calories, Carbohydrate 17.4 g, Cholesterol 17.4 mg, Fat 9.1 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 739.9 mg, Sugar 8 g

SAUTEED OKRA WITH TOMATO AND CORN



Sauteed Okra with Tomato and Corn image

Categories     Tomato     Vegetable     Side     Sauté     Fourth of July     Picnic     Quick & Easy     High Fiber     Corn     Summer     Okra     Gourmet     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1/2 pound fresh okra
1 medium vine-ripened tomato
1 small onion
1 ear corn
1 1/2 tablespoons vegetable oil
1/2 cup water
1/2 teaspoon Worcestershire sauce

Steps:

  • Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
  • Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.

CAJUN-STYLE CORN AND TOMATO WITH FRIED OKRA



Cajun-Style Corn and Tomato with Fried Okra image

Categories     Tomato     Side     Fry     Corn     Okra     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

1 onion, sliced thin
2 tablespoons unsalted butter
1 tablespoon vegetable oil plus additional for frying the okra
3 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 4 ears of corn)
1 tomato, seeded and chopped
1/2 cup heavy cream
1/4 cup water
1/4 pound okra, rinsed well and patted dry
cornmeal seasoned with salt and pepper for coating the okra

Steps:

  • In a heavy saucepan cook the onion in the butter and 1 tablespoon of the oil over moderate heat, stirring occasionally, until it is golden, add the corn, the tomato, the cream, and the water, and cook the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes. Season the corn mixture with salt and pepper and keep the mixture warm, covered.
  • Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the okra in batches for 1 to 2 minutes, or until it is golden, transferring it with a slotted spoon as it is fried to paper towels to drain. Serve the corn mixture topped with the fried okra.

MEDITERRANEAN OKRA AND TOMATO STEW



Mediterranean Okra and Tomato Stew image

Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar and marinating it for an hour to make it less, well, slimy. Some regional cooks dry okra in the sun after salting it.Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.

Provided by Martha Rose Shulman

Categories     dinner, weekday, appetizer

Time 2h15m

Yield Serves four as a main dish with rice, six as a side

Number Of Ingredients 13

2 pounds small okra
Salt
1 cup red wine vinegar
1/4 cup extra virgin olive oil
2 medium onions, cut in half lengthwise then sliced thin across the grain
3 to 4 garlic cloves to taste, minced
1 pound tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or 1 14-ounce can, with juice
Freshly ground pepper
1 tablespoon tomato paste diluted in 1/2 cup water
1 teaspoon ground allspice
1 teaspoon sugar
2 to 4 tablespoons fresh lemon juice, to taste
1/4 cup finely chopped parsley

Steps:

  • Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
  • Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
  • Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1145 milligrams, Sugar 11 grams

OKRA, ONION AND TOMATO STEW



Okra, Onion and Tomato Stew image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
1 pound okra, tops and tails trimmed
Salt and pepper, to taste
2 1/2 cups onion, julienned
3 cloves garlic, sliced
12/ teaspoon Greek oregano (dry)
1/4 teaspoon Aleppo (dried, lightly salted, crushed turkish chiles)
2 cups canned whole tomatoes (crushed with juice)
1 cup Herb Tea (see recipe)
1/8 cup Kalamata olives, sliced
1/8 cup parsley, chopped
1 tablespoon extra virgin olive oil

Steps:

  • In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

CURRIED OKRA WITH TOMATO



Curried Okra With Tomato image

If you like it hot, use as many of the hot chilies as you like, or leave them out. With some grilled chicken or fish or shrimp, makes a very nice meal. Cooking time does not include defrosting time if you have to use frozen okra.

Provided by Chef Kate

Categories     Vegetable

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh okra or 2 (10 ounce) packages frozen okra
4 cups tomatoes, peeled, cored, seeded and crushed or 4 cups canned tomatoes, crushed, preferably organic
1/4 cup peanut oil or 1/4 cup canola oil
3/4 cup onion, chopped fine
1 tablespoon garlic, chopped fine
1 tablespoon curry powder
1 teaspoon ground coriander
2 tablespoons hot green chili peppers, chopped (optional)
3 tablespoons coriander leaves, fresh, chopped
3/4 cup chicken broth, preferably homemade and unsalted (or vegetable broth)
salt & fresh ground pepper

Steps:

  • If fresh okra is used, trim off tough stems.
  • If frozen okra is used, defrost and drain.
  • Put the tomatoes in a saucepan and bring to the boil.
  • Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
  • Heat the oil in a saucepan over medium high heat and add onions and garlic.
  • Cook, stirring, until the mixture is softened.
  • Sprinkle with curry powder and ground coriander and cook briefly.
  • Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
  • Stir in chilies and fresh coriander.
  • Add the okra, chicken broth and salt and pepper to taste.
  • Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.

BRAISED OKRA WITH ROASTED GARLIC AND TOMATO



Braised Okra with Roasted Garlic and Tomato image

When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its own or over polenta, pasta, or rice

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 7

1 head garlic
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 small onion, minced (1 cup)
2 pounds beefsteak tomatoes, halved, seeds removed, and chopped (4 cups)
8 ounces okra, trimmed and sliced into 3/4-inch rounds (2 cups)
Parmigiano-Reggiano, grated, for serving

Steps:

  • Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
  • Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
  • Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
  • Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

SHRIMP, OKRA AND TOMATO GUMBO



Shrimp, Okra and Tomato Gumbo image

Make and share this Shrimp, Okra and Tomato Gumbo recipe from Food.com.

Provided by Gingerbear

Categories     Gumbo

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs okra
1/4 cup vegetable oil
2 cups chopped peeled and seeded fresh tomatoes or 2 cups chopped canned tomatoes
1 cup chopped yellow onion
1 cup chopped celery
1 3/4 teaspoons salt
1/2 teaspoon cayenne
5 bay leaves
1/2 teaspoon dried thyme
2 quarts shrimp stock or 2 quarts water
2 lbs medium shrimp, peeled and deveined
chopped parsley (to garnish)
thinly sliced green onion top (to garnish)

Steps:

  • Wash the okra in cool water.
  • Remove the caps and tips and cut into 1/4-inch rounds.
  • Heat the oil in a large pot over medium-high heat.
  • Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
  • Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
  • Add the salt, cayenne, bay leaves, thyme and water.
  • Stir and bring to a boil.
  • Reduce the heat to medium and simmer, uncovered, for 15 minutes.
  • Add the shrimp and cook, stirring occasionally, for 30 minutes.
  • Remove the bay leaves and serve in deep bowls.

OKRA, ONION, AND TOMATO STEW



Okra, Onion, and Tomato Stew image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1 pound okra, tops and tails trimmed
Coarse salt and freshly ground pepper
2 1/2 cups thinly sliced yellow onion (about 2 medium-size onions)
3 garlic cloves, thinly sliced
1/2 teaspoon dried Greek oregano
1/4 teaspoon Aleppo (dried, lightly salted, crushed Turkish chiles)
2 cups canned whole tomatoes, crushed, reserving juices
1 cup homemade or low-sodium canned chicken stock
2 tablespoons sliced and pitted kalamata olives
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.
  • Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.
  • Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.

OKRA AND TOMATO SHRIMP & SAUSAGE GUMBO



Okra and Tomato Shrimp & Sausage Gumbo image

This recipe is near and dear to my heart and stomach. My daddy made many dishes based off tomato sauce, garlic and onions. This recipe is no different but, feels very southern and New Orleans style. It's very easy to make and your family should love it.

Provided by youngexec_2003

Categories     Gumbo

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

5 garlic cloves
1 yellow onion
1/2 green bell pepper
1 teaspoon gumbo file
1 teaspoon seasoning salt
1/2 tablespoon pepper
1/2 tablespoon garlic powder
1/2 tablespoon sugar
1 1/2 cups tomato sauce
2 cups water
1/8 tablespoon red pepper flakes
1/8 teaspoon red pepper
3 bay leaves
1 teaspoon olive oil
1 1/2 lbs large shrimp
1 lb smoked sausage (Kilbosa)

Steps:

  • Sautee sausage, garlic, bell pepper and onion in olive oil. Add all the seasoings except the fil`e and simmer. Then add tomato sauce and water. Let simmer a while longer. Then add bay leaf. Let simmer about 5 minutes and then add shrimp (cleaned and devained). Now add frozen Okra and canned corn (I like this combo though you can use both fresh). Let simmer about 10-15 minutes Taste for good salt taste, if okay, add gumbo file and stir good to mix in well. Turn off heat and let sit for a while. Serve over white rice with your favorite bread. Enjoy.

CORN AND TOMATO SALAD WITH FRIED OKRA CROUTONS



Corn and Tomato Salad With Fried Okra Croutons image

THIS IS SOOOO GOOD! Everyone who likes tomatoes, corn, or fried okra needs to try this. And especially if its in season! Food and Wine's BEST of the BEST From The Rustic Table by Constance Snow "Southerners are known for their ability to turn a blind eye to the unpleasantries of life, so if something seems to ugly and slimy to eat, we jsut ignore the baster aspects, cover it with cornmeal, and throw it into a sizzling iron skillet. Thus okra, on of nature's most imperfect foods, is transformed into ethereal little crisps that even a Yankee could love. Good old "fried okry" is great on its own (as a traditional side dish or offbeat cocktail snack), but it also adds an extra layer of texture and flavor to the simplest garden salads. Here fresh sweet corn and vine riepened tomatoes are essential, so save this one for a cool meal in midsummer when vegetables are at their best." You can also use pre-packaged okra as well.

Provided by College Girl

Categories     Corn

Time 25m

Yield 6 starter servings, 4-6 serving(s)

Number Of Ingredients 15

4 cups corn, fresh kernels
2 tomatoes, large seeded and chopped
2 scallions, thinkly sliced (white and green parts)
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon sugar
salt
2 teaspoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon thyme, fresh or 1/2 teaspoon a pinch thyme, dried
fresh ground black pepper
1/2 cup cornmeal
1 teaspoon salt
fresh ground black pepper
1 lb okra, fresh cut into 1/4-inch rounds
frying oil

Steps:

  • Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
  • Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra.
  • Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
  • Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch.
  • Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.

TOMATO & OKRA



Tomato & Okra image

Tomatoes cooked with okra are a southern favorite. I like to add a little vinegar when I eat it.

Provided by J. White Harris

Categories     Vegetables

Time 45m

Number Of Ingredients 7

3 slice bacon
4 c of 1/2 inch thick sliced okra
1 medium green pepper, finely chopped
2 clove garlic, minced
4 large tomatoes, peeled and chopped
salt & pepper, to taste
1 onion, minced

Steps:

  • 1. Fry bacon until crisp. Remove from fat and chop.
  • 2. Cook okra in bacon drippings.
  • 3. Add green pepper, onion and garlic to drippings; stir in tomatoes and cooked bacon. Add salt and pepper as needed. Cover skillet and cook an additional 15 minutes.

STEAK, TOMATO, AND OKRA KEBABS



Steak, Tomato, and Okra Kebabs image

Provided by Melissa Roberts

Categories     Beef     Tomato     Marinate     Backyard BBQ     Dinner     Vinegar     Steak     Summer     Grill     Grill/Barbecue     Okra     Shallot     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons finely chopped shallot
3 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
2 pounds (1/2-inch-thick) boneless chuck blade steaks (sometimes called chicken steaks) or steak tips, gristle trimmed if necessary and meat cut into 2-inch pieces
1 pound small tomatoes such as Campari or Baby Roma (about 2 inches wide)
3/4 pound okra, trimmed, leaving tops intact
Equipment
16 (12-inch) metal skewers

Steps:

  • Marinate steak:
  • Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream, whisking until emulsified.
  • Toss steak with 1/2 tsp salt, then marinate in a sealed bag with 6 Tbsp vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.
  • Make kebabs:
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  • Meanwhile, toss tomatoes and okra with remaining 3 Tbsp oil and 1/4 tsp salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. Put on a tray.
  • Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.
  • Oil grill rack, then grill steak skewers, covered only if using a gas grill, turning once, about 5 minutes total for medium-rare (about 8 minutes if using steak tips). Transfer to a platter. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.
  • Grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total. Transfer to platter with steak and serve with any remaining reserved vinaigrette.

OKRA WITH CORIANDER AND TOMATO SAUCE



Okra With Coriander and Tomato Sauce image

Not many people know this, but Okra is a vegetable native to Africa and later introduced to the Middle East and Arabian countries by the slave traders. Lots of people are wary of okra because of the texture and "slime", factor, but you can minimize this by keeping okra whole and not overcooking it. I love okra!!!

Provided by Jostlori

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/3 cup olive oil
1 onion, chopped
2 garlic cloves, crushed
1 lb okra (or frozen, in a pinch)
13 ounces chopped tomatoes
2 teaspoons sugar
1/4 cup lemon juice
2 ounces fresh coriander, finely chopped (cilantro)

Steps:

  • Heat the oil in a large frying pan, then add the onion and cook over medium heat for 5 minutes, or until transparent and golden.
  • Add the garlic and cook for another minute.
  • Add the okra to the pan and cook, stirring, for 4-5 minutes, then add the tomato, sugar and lemon juice, and simmer, stirring occasionally, for 3-4 minutes or until softened.
  • Stir in the coriander (cilantro), remove from the heat and serve.

Nutrition Facts : Calories 238.7, Fat 18.4, SaturatedFat 2.6, Sodium 22.1, Carbohydrate 18.3, Fiber 5.7, Sugar 7.6, Protein 3.8

Tips:

  • Choose fresh and tender okra: Look for pods that are bright green, firm, and free of blemishes.
  • Trim the okra properly: Cut off the stem end and tip of each okra pod. You can also score the okra pods lengthwise to help them cook more evenly.
  • Soak the okra in water before cooking: This will help to reduce the okra's sliminess.
  • Cook the okra over medium heat: High heat will make the okra tough and slimy.
  • Add acidic ingredients to the dish: Acidic ingredients, such as tomatoes, vinegar, or lemon juice, can help to reduce the okra's sliminess.
  • Serve the okra immediately: Okra is best served hot or warm. If it sits for too long, it will become slimy.

Conclusion:

Okra is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it has a unique flavor that can be enjoyed by people of all ages. If you are new to cooking okra, be sure to follow the tips listed above. With a little practice, you will be able to prepare delicious and healthy okra dishes that your family and friends will love.

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