Eating okra is yet another among the myriad ways to go green at home. This green fried okra recipe (or bhindi fry recipe) is like any other, except that the roasted cumin and fennel seeds give it an aromatic burst that puts it in a category apart. To many, okra also commonly known as Bhindi (in Hindi ) isn’t easy to cook – often requiring expertise to fend off stickiness and even to get it to taste good on the palate needs a proportionate blend of spices. Best of all, it generates good bacteria which helps the intestinal tract to stay in good shape. The okra is then deep-fried until golden brown, making for a perfect. The okra is cut into bite-sized pieces, dunked in buttermilk, and then tossed in a flour and cornmeal mixture. Pregnant women are advised to make okra part of their diet as it’s packed with vitamin C, which enables the absorption of iron which in turn fosters a baby’s growth. This recipe for Southern deep-fried okra uses cornmeal to create a crunchy coating, turning what can be a slimy side dish into a tasty treat with a wonderful texture. As there was a good amount of okra (also known as ladies finger ) in my vegetable tray, what could be more tangible than cooking a “ green okra recipe“! I bet you want to know the benefits of okra – it fends off free radicals, is rich in Vitamins B & C plus folic acid and anti-oxidants. Gently add okra to dry ingredients, turning to coat. When the okra is done to your satisfaction, remove it from the pan and place it on a paper towel lined plate. Test a piece to see if it’s tender before removing from the pan. Let it cook until you start seeing some brown coloring on the sides and edges. ![]() In a large bowl, place okra and buttermilk. It will take about 8 to 10 minutes for the okra to fully cook. Mix cornmeal, flour, salt and pepper in a bowl. As food & drink is the primary purpose of this blog, I’d prefer to showcase the “ eat green” slogan in tangible form. Make buttermilk by adding vinegar to milk and let sit for 5 minutes.
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