Spicy Sauteed Okra Recipes

Steps:

• Heat a large skillet over medium-high. Add oil, then mustard and cumin seeds. Cook until mustard seeds turn gray and begin to pop, about 30 seconds. Add garlic, chile, and asafetida. Cook 30 seconds. Add okra, season with salt, and cook, stirring occasionally, until okra is tender and beginning to turn golden in spots, 5 to 8 minutes. Add coconut and turmeric and heat through. Stir in lime juice. Serve immediately.

Steps:

• Pat okra dry with paper towels. Place buttermilk and hot sauce in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt and pepper. Dip okra in buttermilk mixture, then roll in cornmeal mixture., In a cast-iron or other heavy skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, until golden brown, 1-1/2 to 2-1/2 minutes on each side. Drain on paper towels. If desired, season with additional salt and pepper.

Steps:

• Wash okra under cold water, and pat dry with paper towels. Trim stem ends.
• Heat a cast-iron or other heavy skillet over medium-high heat until hot. Add bacon, and cook, turning occasionally, until golden. Drain bacon on paper towels, and crumble into pieces.
• Discard all but 3 tablespoons of bacon fat; return pan to heat. When fat is hot but not smoking, add okra. Cook, turning occasionally, until okra is bright green and slightly browned, 8 to 10 minutes. Season with salt and pepper; transfer to a platter. Sprinkle with crumbled bacon and pepper flakes, if desired. Serve immediately.

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:

• Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.
• Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking. Add the okra and red-pepper flakes to taste. Sauté until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes. Season with salt and pepper.

Steps:

• Rinse okra in a colander under hot water.
• (Rinsing okra gives it a cleaner taste and texture.) 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:

• 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:

• Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
• Serve topped with Parmesan cheese.

Steps:

• Preheat oven to 450°F.
• Toss the okra with olive oil to coat.
• In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
• Toss okra with spiced salt mixture.
• Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
• Serve immediately with lemon wedges (squeeze over each serving)!
• Makes four servings.