Spicy Okra With Chiles Garlic Tomatoes Basil Recipes

Steps:

• Rinse okra in a colander under hot water.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 3 minutes. Add tomatoes (including juice) and chile and boil, stirring, until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes. Stir in salt and pepper and discard chile.

Steps:

• In a medium (9-inch) frying pan or wok, heat 2 tablespoons ghee over medium-high for 30 to 45 seconds or until it has melted. Add okra and cook undisturbed for 5 minutes or until okra starts to brown around the edges. (Cooking okra undisturbed helps eliminate the gooeyness.) Stir once so the sides with less color can brown next, then cook for another 5 minutes or until all the okra is brown around the edges. (This may take slightly longer if using frozen okra.) Remove with a slotted spoon and set aside.
• Add the remaining 1 tablespoon ghee to the same frying pan and heat over medium-high until it melts. Add ginger and garlic and stir for about 30 seconds, until the raw smell dissipates. Add onion and cook, stirring frequently, until onions begin to soften, about 3 to 5 minutes. (The onions should still have a little bite.)
• Lower the heat to medium and add red chile, coriander and turmeric, and stir until the masalas are uniformly mixed with the onion, about 30 seconds. Add tomato and salt. Continue cooking on medium until tomatoes break down, about 5 minutes.
• Add okra back to the pan and mix until incorporated. Sprinkle with lime juice and garam masala. Serve with roti, store-bought pita or by itself.

Steps:

• Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
• Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
• Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
• Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

Steps:

• Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
• Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.

Steps:

• Preheat oven to 400 degrees; line baking pan with release foil or spray with cooking spray.
• Rinse the okra in cold water and drain well on paper towel; trim the tops of okra BUT don't remove the caps.
• Put okra in prepared baking pan, add sliced onion, garlic tomatoes(whole cherry or cut in half ,cut heirloom tomatoes into chunks) add green beans if using and mint.
• Drizzle with olive oil season with salt & pepper, stir together.
• Roast in oven for 10 to 12 minutes, giving the vegetables a toss if needed.
• Serve hot, warm or at room temperature, enjoy.

Steps:

• Heat 1/4 cup of oil in a large skillet with a heavy bottom over medium heat. Add okra, turmeric and coriander and lightly brown on all sides, stirring once in a while. If you don't have pan large enough to hold the okra in one layer cook it in batches if necessary, divide the spices along with the okra. Remove okra and wipe pan clean. Heat the pan over a medium flame and add the rest of the ghee/oil. Add garlic and red chiles, cooking to a very light, golden brown. Add ginger and sauté for a few moments before adding onions. Salt the mixture lightly, turn down the heat and cover the pan. Cook the onions until they are very soft and fragrant. Turn up the heat to medium high and add the tomatoes and any liquid that may have accumulated. Cook for a few moments to render some juice before adding the sautéed okra and Serrano chiles. Season the mixture again with salt and if it seems very dry add 1/2 cup of water to moisten it before covering it and returning the heat to medium-low. Cook for about 15-20 until the okra is tender, but not yet falling apart. Stir in lemon juice and basil, adjust seasoning and top with cilantro just before serving.