Okra with Fried Onions
I think okra is an underestimated, delicious vegetable. Rich in potassium, vitamin B, vitamin C, folic acid and calcium. Low in calories and high in dietary fibre. They are also known to help lower cholesterol.
The power from within our natural ‘green’ foods quite amazes me, and does it not show you how important they are to have as part of our every day diet.
Truly impressive for such a small vegetable to provide such an abundance of goodness.
Ingredients
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340g small, tender Okra- prepared
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4tbsp olive, rapeseed or peanut oil- or coconut oil
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½ tsp whole cumin seeds
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2 small red onions- peeled, halved and cut into slices
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1 ½ tsp ground coriander
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½ tsp crushed dried chilli flakes
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Pinch of sea salt to taste
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Plenty of coarsely ground black pepper
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½ fresh lemon- juice
Instructions
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Prepare Okra:
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01 Wash, remove top stem and end tip of the okra pod and cut each pod diagonally into 3-4 slices, depending on the size.
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To cook:
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02 Pour oil into a medium frying pan and set over medium-high heat. When hot add the cumin seeds and toast for a minute or two, seconds later add all the sliced okra. Stir fry for about 5 minutes.
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03 Add the sliced onion to the same pan and fry for another 3-4 minutes until soft.
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04 Lower the heat and add coriander, chilli flakes and seasoning.
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05 Continue stir frying for a further 7-9 minutes until the okra is cooked through.
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06 Finally add the lemon juice and serve.
Notes
Best to select small okra as they do have a much sweeter taste. As okra have a mucilaginous or slimy quality, it is recommended never to wash them but wipe with a damp cloth and allow to 'air-dry' before being cut. I find if you do not have the spare time to wipe individually, give them a quick rinse in cold water but dry well with a clean tea towel before cooking or slicing.
