Was on the search today for slime free, killer okra and finally just figured Id dive in. Here was my step by step recipe, that if replicated will wow the ba-jeeezers off your significant others after tasting a spoonful of these glorious gems.
Following the advice of another post, I cut the okra in 1cm pieces and placed in a bath of vinegar (3 Tb) and 2 c water. *didn t really do much, but I did this step, just be authentic with the recipe here.
I then THOROUGHLY dried the okra, using about 4 paper towels....tons of slime. Perhaps dry spinning in salad spinner first. Im going to attempt that next time.
1. 1 tsp cumin seed, 1 tsp chili flakes, 1 tsp coriander seeds, 1 tsp amchoor* link above if you can't find. Substitute is juice of one small lemon.
2. With mortar and pestle grind dry contents to powder.
3. Heat 1 1/2 Tb ghee on high heat- add dry ingredients fry until FRAGRANT- remove and place to the side
4. On med/ med/high heat sauce onions with ghee or canola until slightly wilted and translucent.
5. Remove onions, set aside.
6. Heat 4 Tb of canola in a large skillet, 10-12" min. (Okra needs to be flat on pan not stacked) when the oil is blazing hot (small flumes of smoke shimmering up) toss in the okra. Try to get the Maillard affect going and let them brown on one side first *very important. Also, note I squeezed the juice of 1/2 lemon in the beginning when a bit of slime came out and it reduced it.
7. Once browned on one side, may take 5-10 min, depending on heat, turn and add the spices you fried up in ghee. Add a bit more canola oil if needed.
8. Once browned you can add the onions back in.
9. Salt with Maldon's sea salt, about a 3 finger pinch
10. Continue to cook until fully browned and charred
Serve over rice or dahl and as my wife said....wow, this was 5 Star out of the park, you out did yourself.
I will add that the real secret to this dish is the unique ingredients and being patient enough to let it brown and get Dr. Maillard working in your favor. If you are not familiar with what the Maillard affect is, Dr. Google will help you, just ask him. I almost took the okra out early and they were still a little moist, the key it so get the crispy-ish on the outside and then you will be in the zone.
Any feedback or questions, fire away. We are a Cuban-American/ European-American mutt hound couple (with a art and medical background) cooking up deliciousness 5X a week with all organic, farm to table ingredients, rare if ever anything processed at all, and any beef is grass fed. We are 100% advocates of hormone free, ABx free protein sources. The clean 15 seem to be the way to go eating organic fruit/veg, otherwise it may be your just giving away your paycheck for extremely minimal returns.
All the best- ENJOY
Steve & Julissa -the crazy 88's
Link for green mango powder: http://shop.khanapakana.com/khaas-amc...