Topic: Okra

[Ubergeek]

Just reading about Okra on Wikipedia and saw something I havent seen discussed on here:

It is also common in Indian cooking where it is either sauteed or added to gravy based preparations.Okra is also very popular in south India as a daily dish for dinner.

Full Artical here:
http://en.wikipedia.org/wiki/Okra

Could this be the "secret" ingrediant?

Uber

[Chilli Prawn]

Okra. Bhindi, Ladies Fingers (all the same thing) are grown and used extensively in Asian, Mediterranean, African, and Middle Eastern cooking, but only fresh ones.  Tinned are frowned upon and only used as an absolute emergency.  I like both but also prefer fresh.

I am not sure what you mean by secret ingredient?  If they are used in a dish they are used whole or chopped into slices.  They certainly add a wonderful flavour providing the are prepared and cooked properly.  Lamb and Bhindi curry cooked overnight is absolutely delicious.

The Bhindi should be washed and soaked whole in a salt water solution for about an hour.
Blanch in boiling water for about one minute.  The time depends on how fresh they are and from what country the come from, so you will have to practice.
Dry thoroughly; this is crucial
If using whole, the tops should be shaved off without opening the pod
If using chopped, then top & tail and cut into 1/2 to 1 inch slices
If you are adding either to a curry, add them early as they take time to cook (slices take slightly lesstime).
If you are stuffing & baking them rub them in some oil, and masala if called for; then make a slit down one side and stuff them, and put in the oven (don't cover).

Bhindi becomes very slimy if you do not prepare it properly.

Happy cooking
C P

[DARTHPHALL]

I think Ubergeek means is this the secret ingredient to recreating "the taste"?

[Chilli Prawn]

Hmm, I still doubt it very much.

CP

[DARTHPHALL]

Yes i agree.
I believe it is technique rather than an ingredient ( i used to believe it was the other way round).