milidomains.blogg.se - Roasted okra

#Roasted okra full#
#Roasted okra free#

Roasted Sweet Potato Soup: The depth of flavor is amazing.Spicy Roasted Butternut Squash: Easy and tasty.Zaalouk (Moroccan Eggplant Dip): Tastes Phenomenal.Fantastic taste and better control in cooking. My favorite way to cook vegetables is roasting them in the oven. Therefore, some research indicates that it may help lower blood cholesterol levels. The thick gel like mucilage in okra binds to cholesterol and is excreted from the body. And a great source of vitamin C and vitamin K. Okra is low in calories and carbs, but a good source of fiber, vitamin A, vitamin B6, magnesium, folate and antioxidants - polyphenols (mainly flavonoids and isoquercetin).

#Roasted okra free#

This roasted okra side-dish is vegan, low carb, gluten free, egg free, dairy free, nut free, soy free and grain free. You can also freeze it for about 2 months. Leftovers can be refrigerated for 3 to 4 days in a container with a tight fitting lid, to prevent the okra from drying out. But you can rinse, pat-dry and trim the okra some hours ahead. Oven roasted okra is really best made fresh.

With Egg Curry (restaurant style) and Lemon Cauliflower Rice.

With Nihari (beef shank stew) and Naan.

This dish can work great on Indian, middle-eastern and Mediterranean menus. And cutting it through the center allows the vegetable to get seasoned perfectly. Roasting okra gives it an optimal texture.

Watch the time carefully to retain some of the green color and crunchiness.

Bake at 400 or 425 degrees Fahrenheit for roasted okra that is less brown.

But if you like it more dry, then space apart the okra while baking.

Space the sliced okra closer while baking, for a more moist Indian style okra.

Don't boil it ever or it will turn into a mush! Okra is a vegetable that can easily get overcooked.

Adjust the time and temperature to suit your oven to avoid overcooking.

Roast: Bake at 450 degrees Fahrenheit, until seared outside, and tender inside, about 15 minutes.

Season: Add olive oil, coconut flakes, red pepper flakes, cumin seeds, sliced garlic and salt.

You can also cut the pods into half if you prefer. This helps the spices and seasonings get into the vegetable and also makes it crisp.

Cut Okra: Slice the okra lengthwise through the center.

The two main things for this oven roasted okra is the slicing and spicing of it.

#Roasted okra full#

Full recipe is at the end of the blog post. And I also add a dash of regular red pepper flakes for extra pungency.īelow is a brief overview. It makes it look hot and spicy, but the pepper flakes are actually mild. Red Pepper Flakes: I use Aleppo red pepper flakes that gives a lovely red color and flavor.I have not tried this recipe with frozen okra. Avoid pods that are dull, dry, too soft, with bruises or blemishes. Okra: Choose fresh, bright green pods that are tender and under 4 inches long.Check recipe card below blog post for the quantities. This awesome recipe needs just a few ingredients. It tastes fantastic with our popular homestyle dal and rice. It turned out so good, just like the okra of my childhood, but I did not have to baby-sit the vegetable. Roasting okra gives more control over the final results. It results in okra that is perfectly tender inside, yet with crispy edges and doesn't fall apart or turn mushy. A great solution is to roast it in the oven, as we also did for our delicious okra stew with lamb. One challenge with cooking okra is that it easily turns into a mush or loses it's nice texture, if you are not careful. This oven roasted okra recipe is inspired by that dish. She used to season it with dry coconut, garlic and red pepper flakes. My mother used to make delicious roasted okra in a skillet. Perfectly seasoned, this oven roasted okra may be the best you ever had! Baked in a hot oven with coconut flakes and spices, it has an unbeatable taste and texture.