My simple and delicious roasted okra recipe turns the biggest okra skeptics into okra lovers! This tasty side dish is smoky ...

My husband and I grew up in the South, where fried breaded okra is as common as sweet tea at the dinner table. But recently we discovered that we equally love roasted frozen okra, even without the ...

Place okra in a large bowl, and toss with 2 tablespoons olive or coconut oil. Season with salt to taste. Place on a sheet pan in a single layer, and roast for 15 minutes, shaking pan occasionally ...

Wash the okra under cold running water and dry each ... Jeera masala is a spice blend of roasted and ground coriander seeds and cumin seeds. Kashmiri curry masala (or bassar curry powder) is ...

Choose stems that snap cleanly and don’t bend. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable ...

In a large pot of salted boiling water, blanch the okra until bright green, about 30 seconds; drain well. Transfer the okra to a baking sheet and refrigerate until it has cooled slightly.

Spread okra on top in an even layer. Season with salt. Attach a candy thermometer to the pan and pour in oil. (The okra will not be completely submerged at first.) Set pan over high heat.

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 ...