It's naturally slimy texture can be unappealing to some, but once you learn these foolproof cooking methods, you might just find yourself including it in your regular meal rotation. Okra is ...

Cooked: The grassy flavor of okra deepens as it's heated. Quick-cooking methods will retain some of its crisp, while slow ...

Whole okra can be good for frying or roasting, while slices or rounds are better for gumbos and sauteed dishes. If you're unsure what you plan on cooking, consider leaving some whole and slicing ...

If possible, choose smaller okra pods, because the older ones are tougher and need longer to cook. This is a fast and easy dish to prepare. It takes less than 10 minutes to cut up the ingredients ...

This is a quick and easy bhindi recipe that can be prepared in absolutely no time so you can even pack this okra dish for tiffin. Drizzle a pan with 1 1/2 tsp of refined oil. Add okra, season it with ...

Wash the okra under cold running water and dry each ... Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise.

There are many types of sambal, a thick, spicy condiment popular in Southeast Asia. This version isn't traditional - it's a hybrid of flavours I like. This recipe makes more sambal than you will ...

In a bowl, mix the sliced okra with chili powder, turmeric, cumin powder, and salt. Add lemon juice. Add semolina (rava) and ...

Choose stems that snap cleanly and don’t bend. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable ...

Okra water, a natural remedy made by soaking okra pods in water, is gaining popularity for its potential health benefits. It ...