When fried, it turns into crispy ... Full list of ingredients and directions can be found in the recipe below. How to keep okra from being slimy? Unfortunately, its true: when cut, okra can ...

Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg(s ...

This is a quick and easy bhindi recipe that can be prepared in absolutely no time so you can even pack this okra dish for tiffin. Drizzle a pan with 1 1/2 tsp of refined oil. Add okra, season it with ...

Many people dislike okra because of its texture, which is often described unappealingly as mucilaginous or slimy. If the vegetable is cooked quickly, though, it doesn’t become slimy – instead ...

Wash and dry the okra. Mix the okra with some corn flour, flour, red chilli powder, salt, garlic powder, onion powder, oregano powder and some drops of water. 5. Now fry the coated okra in hot oil ...

Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra.

Okra pachadi is a traditional South Indian Bhindi Raita made from okra (bhindi), yoghurt, and spices. Tap to read the recipe! One cup of chopped okra, half a cup yogurt, chopped coriander leaves ...

When the oil is hot, take each sliced okra piece and dip into the egg white. Toss in the rice flour and then fry in the hot oil for about 3 minutes, until crisp. Drain on kitchen paper and season ...

fried okra, hushpuppies and collards. Everything was steaming hot, and the smell alone was overwhelming in the best way possible. The rich aroma of seasoned fried chicken mixed with the smoky ...