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Okra is a delight to eat. This "vegetable" is just as wonderful as a thickening agent in stews such as gumbo (in fact, gumbo is another name for the okra plant) as it is sauteed in oil. The texture differences between the cooking styles are amazing, however. In gumbo, the okra is soft and gooey, almost a slimey texture. When sauteed, okra is crisp and tender. In both cases, it has a wonderful flavor and is complimented by other strong flavors. In this dish, I couple the okra with some spicy jalapeno chiles and the sweet taste of roasted red peppers.
First, place two red peppers on the grill at medium-low heat in order to roast them. If the grill is inconvenient, you can place then under the broiler in the oven. Set it on low if your oven has multiple broiler settings. We're looking for a black charring around the entire pepper with some bubbling on the skin. Rotate the peppers about every five minutes to evenly char the surface.
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Cool site. Just a suggestion. Instead of using shallots, use garlic. And slice the okra small diagonal pieces. Fry the garlic, jalapeno and a bit of anchovies (the small chinese type)in hot oil on medium heat till the garlic turns a golden colour, throw in the okra. cook as per normal. the anchovies will give it a sweeter taste.
im from singapore, and over here, we call the okra 'lady's fingers', cause they do look so.
:) just a lil bit of info for this interesting blog.
Heat oil and fry the minced onions and garlic.
Wash and cut the (1 pound )okra in to 1 cm pieces and add to pan.
Add cayenne pepper 1/4 spoon or taste.
Fry until okra gets golden brown.
Serve with hot rice.
Slit the okra lengthwise, leaving the okra joint at both ends. Make a paste with chillies, salt, turmeric, coriander powder, dry coconut, powdered lentils/regular flour/chick pea flour and any other seasoning that you like. Stuff this mixture inside the okra almost rubbing it in. Heat oil, fry garlic, shallots/onions and add the okra, cooking till the okra is slightly charred and crispy. For a tastier/fattier version, you can deep-fry the thingies and use garlic+ginger powder in the stuffing.