Asian-style caramelised okra
Stir-frying okra is classic Chinese. Flavours will turn this frowned-upon vegetable into a powerhouse of flavour and health.
2 heaps of okra, topped and tailed, sliced diagonally in half
½ teaspoon of minced fresh ginger
2 cloves garlic, finely chopped
2 teaspoons light soy sauce
½ teaspoon brown sugar
2-3 fresh chillies, chopped fine
1 tablespoon virgin olive or coconut oil
Pinch of white pepper
1. Mix the light soy sauce and sugar in a dish and set aside.
2. In a wok or fry pan, heat your oil and then stir fry your minced ginger and garlic until the garlic starts turning golden.
3. Add your okra and stir-fry for about a minute, constantly tossing the okra, then add the chilli.
4. Pour in your soy sauce mixture and keep stir frying for 2-3 minutes. The sauce will evaporate and the okra will start to caramelise.
5. Season with some white pepper.
Yoghurt-dipped fried okra
2 heaps of okra, top and tailed, left whole
2 cups pea besan flour
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain Greek-style yoghurt
Oil for frying
1. In a deep pot, heat about 6 cups of oil until it just begins to smoke
2. Place whole trimmed okra in Greek yogurt to soak for a couple minutes while you assemble the coating.
3. In a bowl, combine pea besan and seasonings.
4. Transfer okra to coating mixture and toss well to coat.
5. Fry okra in hot oil for about 5 minutes, stirring to fry evenly.
6. Remove to paper towels to drain and serve with more yoghurt and lemon
