Okra is a fiber-rich vegetable that is widely used in Indian, Asian, Caribbean and Creole cuisine. Okra, also called okra, can be fried, stewed, added to soups and salads.
Pickled okra
If you haven't tried okra before and are not sure if you will like it, try pickling the vegetable and eating it a little at a time. You will need:
- 1 kilogram of fresh okra;
- 7 small fresh chili peppers;
- 7 cloves of garlic;
- 2 tablespoons and 1 teaspoon of dried dill seeds;
- 4 cups table vinegar (5% acidity);
- ½ glass of salt;
- ½ glass of sugar.
When buying fresh okra, look for small, firm pods that are free of spots, and avoid shriveled vegetables. Store okra tightly wrapped in cling film for 3-4 days.
Sterilize cans and lids. Rinse the okra under running water and distribute between the jars so that each jar remains empty about 1 centimeter from the edge. Spread the pepper, garlic and dill seeds evenly. Bring vinegar, salt, sugar and 4 cups water to a boil in a small saucepan over medium heat. Pour the brine into the okra jars, leaving the same amount of clear space on top. Wipe the jars and roll up the lids. Place them in a wide saucepan filled with water. Boil for about 10-15 minutes, adding hot water if necessary, so that its amount is at least 3-5 centimeters from the bottom of the pan all the time. Refrigerate for 12-24 hours. Canned okra can be stored in a dry, dark, cool place for up to 1 year. This okra can be cut into rings and put into salads, or it can be served as a snack.
Fried okra with filling
Amaze your family and guests by preparing a Mexican dish - okra rellenos - fried okra stuffed with cheese. Take:
- 120 grams of Monterey Jack cheese;
- 500 grams of fresh okra;
- 1 cup wheat flour;
- ½ cup corn flour;
- 1 chicken egg;
- ½ cup buttermilk;
- ½ glass of dark beer;
- ½ teaspoon of salt;
- corn oil.
Monterey Jack is a pale yellow semi-hard cheese made from cow's milk with a pleasant nutty flavor. You can replace it with any other semi-hard cheese of your choice.
Cut the cheese into long sticks 5-6 centimeters long. Cut each okra pod lengthwise, but not completely. Gently remove the seeds, insert the pieces of cheese. Sift wheat and cornmeal into a deep bowl and make a depression in the center. Whisk together egg, buttermilk and beer, add to flour and knead into batter. Heat oil in a deep skillet until lightly smoky. Using tongs or chopsticks, dip the stuffed okra into the batter and deep-fry it. Fry a few at a time until golden brown, spread the finished okra on paper towels to absorb excess fat and sprinkle with coarse salt. Okra rellenos is served with salsa or hot sauce and beer.
