Easy Okra Curry ( A Vegetarian Recipe) - Savory Spin (2024)

FAQs

What is the healthiest way to eat okra? ›

Roast okra is a healthy snack alternative to the fried version, although it does have quite a few uses in the kitchen! Turn it into a variety of other dishes like stuffed peppers, gumbo or even Spanish rice to add a nice roasted flavor. Most commonly though, they're great as a starter, side or delicious snack!

I dumped the still-frozen okra in a glass bowl, drizzled it with some simple spices, spread it out on a cookie sheet and baked it until it was golden and crunchy. This dish smells heavenly, and eventually he wandered into the kitchen to ask what I was making.

theCollarfind tip: If you just can't do okra, substitute pickle slices, they are just as good! You want to use thicker ham so it doesn't tear when spreading the cream cheese, and can substitute salami if that's your preference.

Digestive system: Okra is very good for the digestive system, can help improve the function of the digestive system. In fact, the sticky mucilage in okra is made up of polysaccharides such as collagen and mucopolysaccharides that improve the feeding of beneficial microorganisms in the gut.

Liver health also gets a boost from okra. Again, antioxidants in okra are the major force because they help the body get rid of toxins that are harmful to the liver. Moreover, antioxidants act as powerful anti-inflammatory agents that combat liver inflammation, thereby tremendously enhancing general liver function.

Depending on how you like to enjoy your okra, you can either chop it into bite-sized pieces now or leave the okra pods whole. If you plan on frying the okra, you can go ahead and toss the okra in your cornmeal mixture before freezing.

Frozen okra has a softer texture, which is excellent for soups and stewed okra but not for deep-frying. If you must use frozen, thaw the okra first. Then, thoroughly drain and pat dry.

Thaw your (unbreaded) okra, dry it some, and saute it is some in oil. This reduces the slime.

Methods like grilling, sauteing, and frying that use high heat for a short amount of time work well. Make sure your cast iron skillet, grill, or fryer is hot before you start cooking okra. Getting a good sear on the outside will not only make the outside taste great, but it will also reduce the slime inside.

Stir-frying and sautéing (as in this stir-fried okra with tomatoes and spices) will yield lightly crisp pods with a juicy interior.

Why do you put baking soda in okra? ›

Pro tip: add a little baking soda to your okra if you want it to “draw” more.

A vinegar bath works to combat okra's sliminess by dissolving its gelatinous substance. To understand this, we have to look at okra's composition. You won't be able to tell by just looking at it, but the green okra pod you see is made up of a gel-like substance. This is why it's called a mucilaginous food.

Although the taste and texture of okra is unique, some folks think its mild flavor resembles that of green beans or eggplant. Those two vegetables may be substituted for okra in many soups and stews.

Eating an excess of okra can unfavorably influence certain individuals. Gastrointestinal issues: Okra contains fructans, which is a sort of carb. Fructans can cause the runs, gas, squeezing, and bulging in individuals with existing entrail issues. Kidney stones: Okra is high in oxalates.

To retain most of okra's nutrients and self-digesting enzymes, it should be cooked as little as possible. Some eat it raw. Okra is rich in vitamins A and C and in Iron and Calcium. It contains Thiamine, Riboflavin Folate, Magnesium and Potassium thus very good to consume during the early stages of pregnancy.

But since it's often fried in bacon drippings, frying oil and Crisco, fried okra definitely isn't healthy. It's loaded with saturated fats and trans fats, which raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels.

Okra has a lot going for it nutritionally. It's rich in phytonutrients and polyphenols that “may help to quell systemic inflammation [and] reduce oxidative stress by blunting free radical damage,” says Maya Feller, RD, author of “Eating from Our Roots.”

Yes, there are numerous health benefits of eating boiled/steamed okra. Okra is a rich source of vitamins A, C, and K, as well as folate and fiber. It has been shown to help with digestion, lower cholesterol, and reduce the risk of heart disease.