Sautéed Okra with Spinach

Adapted from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Sautéed Okra with Spinach
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Servings
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Servings
4-6
Sautéed Okra with Spinach
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, spinach, cayenne, salt, and black pepper.
  4. Sauté until onions become translucent and the Malabar spinach is a vibrant, deep green color, about 15 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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Grilled Okra & Lemon Basil Dipping Sauce

Developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.

Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Ingredients
Dipping Sauce
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Instructions
Prepare Dipping Sauce
  1. In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
  2. Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
  1. Preheat the grill to medium high heat
  2. In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
  3. Grill the okra for 2 to 3 minutes turning once or until tender
  4. Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
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Okra with Turnip & Roselle Greens

Adapted by the VegOut! Team from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Okra with Turnip & Roselle Greens
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Servings
4-6
Servings
4-6
Okra with Turnip & Roselle Greens
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, hot peppers (optional), turmeric, cayenne, salt, and black pepper. Sauté until onions become translucent
  4. Add turnip greens and roselle greens then sautéed until wilted about 5-7 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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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
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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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