Lady's Fingers; what spices do I put with Okra?

Question

I expect I will look it up later, but I am busy right now.

The Okra comes in a frozen packet and it says boil them and add spices later. I have just bunged them in the slow cooker with seared chicken and other veggie and chopped tomatoes and garlic and hoped for the best.

Answer 1

thats good too but try the below one, its my favorite one:
Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian

2 tablespoon(s) oil
4 big green chillies slit or as per taste
1 tablespoon(s) finely chopped ginger
4 medium onions finely sliced
½ teaspoon(s) turmeric powder
500 grams (about 20 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
1.Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown).
2.Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
•It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.

Answer 2

Coconut Okra 3 tbsp fresh coconuts, grated 1 tbsp chopped coriander leaves ½ tsp Chilli powder large pinch ground cumin large pinch ground coriander ¼ tsp Salt 2 tbsp sunflower oil 500g okra pinch asafetida Method 1. Combine the coconut, coriander leaves, chilli powder, ground cumin, ground coriander and salt. Moisten with about 2 tsp of the sunflower oil and knead the mixture together by hand. 2 Cut the tops off the okra and make an incision along its length to make a pocket. Fill each pocket with a spoonful of the coconut mixture. 3. Heat the remaining oil in a wok or large frying pan set over a low heat and add the asafetida. Tip in the okra and any remaining filling. Stir and fry for a minute or two, until just tender.

Answer 3

Lady Fingers


These are SO much better than store bought, and very simple to throw together. They make a delightful cheesecake 'crust'.

30 min 20 min prep
6 large eggs, separated
3/4 cup sugar
2 1/2 teaspoons vanilla
1 tablespoon water
1 1/2 cups sifted cake flour
3/4 teaspoon cream of tartar

1 cup powdered sugar, for dusting
1.Preheat oven to 400 degrees F.
2.Line two baking sheets with parchment or wax paper.
3.Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
4.Lower speed and beat in vanilla and water.
5.Increase speed and beat for 30 seconds to thicken.
6.Sift the flour over this and set aside, without mixing.
7.In another bowl, beat egg whites until foamy, then add cream of tartar.
8.Beat until soft peaks form.
9.Gradually beat in remaining 1/4 cup sugar.
10.Continue beating until stiff peaks form.
11.Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
12.Gently fold in remaining whites.
13.Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
14.Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
15.They will attach during baking.
16.Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
17.If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
18.Sift the powdered sugar over- the batter will absorb some.
19.Bake for 8 to 10 minutes until springy to the touch.
20.Remove to racks and cool slightly.
21.Remove from parchment with long spatula while still warm.
22.Or invert disc onto towel-covered rack and reinvert back to plain rack.
http://www.recipezaar.com/39509

Answer 4

try cooking them indian style puit some oil in a pan add onins tomatoes and sum garlic add spice mix usually curry powder and lemon add lady fingers keep mixing about 5 min voila its done

Answer 5

It really depends on what kind of flavor you're looking for.

I cook mine with red pepper flakes, hot sauce, black pepper, kosher salt, poultry seasoning, and gumbo file. If you're asking why poultry seasoning, it gives it that creole/cajun undertone taste I love.

Answer 6

Turmeric, cumin and chili powder.