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 ...

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

Chop okra into small pieces. Blend it with green chilies, cumin seeds, and grated coconut (if using). Grind the soaked rice ...

Exactly what it sounds like. It's okra-infused water, made by soaking sliced okra pods in clean water overnight, and then strained using a colander. FYI: You can’t make okra water without cutting your ...

However, when you look at varied cuisines from around the world, okra is one of the most ubiquitous vegetables. This ...

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 ...

Drizzle a pan with 1 1/2 tsp of refined oil. Add okra, season it with salt and let it fry. Cook the okra in low heat for 2-3 minutes.

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 ...

Today's recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy.

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.

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 ...