Good, easy, quick okra recipes?

[Guest guest]

I got a bag of frozen okra from my supermarket. I

haven't had okra since I was a little kid, and I

forget what my mom did with it.

 

Anyway, I'd love to make something with it tonight and

am kind of craving it in a spicy or Indian style.

However, here in Philadelphia it is VERY hot and humid

today and I don't want to spend too long in front of a

hot stove.

 

Does anyone have good suggestions for okra recipes

that are easy, spicy and require little time and few

ingredients?

 

Thanks so much,

Jen

 

Never doubt that a small group of thoughtful, committed citizens can change the

world. Indeed, it's the only thing that ever has.

- Margaret Mead, 1901 - 1978

 

God wants Spiritual fruit, Not Religious nuts.- Unknown

 

 

 

 

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[Guest guest]

If you use frozen okra and canned beans, this is quick and good.

 

Okra, Beans and Tomatoes

 

Ingredients:

 

1/2 kilo okra

olive oil for frying, not too deeply

6 ripe, red tomatoes, peeled and cut into med.-sized cubes

1/2 head of garlic cloves, peeled

1 hot green pepper, cut into thin rings

1/4 cup olive oil

1/2 liter water

2 of the smallest containers of tomato paste

1 bay leaf

ground black pepper and/or chili pepper flakes, to tsate

salt

1/4 kilo dry white beans, cooked and drained

 

Preparation:

 

1. Wash the okra in cold water and break off the crowns of the pods

exactly where they meet the pods. If you miss this seam and hit the

okra, its long membrane " pipes " containing the goop will open up and

your dish will come out too gelatinous.

 

2. Fry the garlic cloves and green pepper pieces in olive oil until

they become transparent. Add the cubed tomatoes and mix over a high

flame until the combination has the consistency of a sauce. Add the

water, the tomato paste, the bay leaf and the salt and pepper. Bring

to a boil, cover the okra and bring it to a moderate boil.

 

3. Cook for 45 minutes, until the okra becomes soft and the sauce is

nice and smooth.

 

4. Add the white beans 5 minutes before the okra has finished cooking,

otherwise they will cloud up the dish, make it grainy and dull its red

color. At the end of the cooking time, correct the seasonings, usually

with a drop of lemon juice and a little more salt.

 

5. Turn off the flame and let the dish rest for about a half an hour.

 

Good as is, with tahini or make it with more liquid and then poach

some eggs in the stew.