Curried Okra Stir-Fry

Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Curried Okra Stir-Fry
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Servings
4
Servings
4
Curried Okra Stir-Fry
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Rinse okra and pat dry. It’s important to dry well so it’s not slimy when sliced!
  2. In sauté pan over medium-high heat, add 2 tablespoons oil
  3. Add cumin seeds, then once they begin to splutter add onions
  4. Sauté until onions begin to caramelize (about 10 minutes) then add garlic, ginger, and spices, mixing well
  5. Reduce heat to medium then add remaining 1 tablespoon oil, peppers and okra
  6. Stir-fry until okra is dry and crispy (about 10-12 minutes)
  7. Serve with dal or naan
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Kerala Coconut Noodles with Green Beans & Butternut Squash

Recipe created by Chef Anita Jaisinghani of Pondicheri

Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
  1. Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
  2. Gently drop the rice noodles into the water.
  3. Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
  4. Strain noodles over a bowl in the sink.
Dish Preparation
  1. Prepare your mise en place.
  2. Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
  3. Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
  4. Stir in the green curry paste. Cook 30 seconds.
  5. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
  6. Add the carrots. Cook for 2 minutes
  7. Add in the coconut milk, green beans and salt. Stir well.
  8. Allow to simmer for 10-15 minutes or until the vegetables are tender.
  9. Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
  10. Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
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Sweet Potato Greens in Coconut Cream

Developed by Chef Paris Anton for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Sweet Potato Greens in Coconut Cream
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Servings Prep Time
4-6 20 minutes
Servings Prep Time
4-6 20 minutes
Sweet Potato Greens in Coconut Cream
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Servings Prep Time
4-6 20 minutes
Servings Prep Time
4-6 20 minutes
Ingredients
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Instructions
  1. Bring a large pot of water to a rolling boil
  2. Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
  3. Immediately transfer sweet potato greens to a bowl filled with ice water to stop the cooking. Drain
  4. Heat oil in a large pan or wok over medium heat. Add scallions, garlic, ginger, turmeric, peppers, and lemongrass. Stir until fragrant, 1 to 2 minutes. Stir in soy sauce
  5. Add coconut milk and water, then bring to a simmer
  6. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
  7. Season with salt and pepper to taste, and squeeze of lime.
  8. Spoon into bowls and serve with rice or grain of your choice.
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Bhindi Pyaz, Sautéed Okra with Onions

Okra, known as “lady’s fingers” in India, has a beautiful bright green color and looks wonderful on the table. This simple and easy way to cook okra will leave you with a delicious dish, without any of the okra “slime!” When buying fresh okra, avoid the flimsy, flexible ones. Look for crisp ones in which the tail end can be snapped off. Avoid the very hard okra that are over-ripe with brown seeds instead of the ideal white seeds. I also never cover okra when cooking because doing so will darken its color. Okra can be eaten with Indian flatbreads, such as Naan or Chapathi, and goes well when paired with lentil dishes. – Shubhra

Bhindi Pyaz, Sautéed Okra with Onions
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Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Bhindi Pyaz, Sautéed Okra with Onions
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Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. If you’re using frozen okra, do not defrost. If you’re using fresh okra, wash the okra and pat dry with a kitchen towel. Trim the tip and head and discard. Slice each okra into ¼-inch (6-mm) pieces.
  2. Pour the oil into a large nonstick skillet and place over medium heat. (Place over high heat if using frozen okra.) When the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently.
  3. Reduce the heat to medium-low. Add the onion, turmeric, red pepper, salt, and black pepper. Stir to combine. Sauté until the okra is tender and the onion becomes transparent, stirring frequently, about 30 minutes.
  4. Enjoy now or let cool to room temperature and refrigerate or freeze for later!
Recipe Notes

Okra has a peculiar, slimly substance to it that is released when the okra is cut and washed. The first time I cooked okra, I washed it after I chopped it and had slime everywhere! That is why it is important to wash it and pat dry before chopping to reduce the release of the sticky material. If you’re using frozen okra, it is best not to defrost it first, as it will become flimsy and release a lot of slimy substance. When okra is cooked with lime juice, any slime disappears as the okra cooks.

Recipe from Entice with Spice, Easy Indian Recipes for Busy People by Shubhra Ramineni. Learn more about Shubhra, her cookbooks and upcoming events and classes at enticewithspice.com.

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