Best 8 Sauteed Okra With Cumin Recipes

HOW TO SAUTE OKRA AND MAKE IT YUMMY

Steps:

• Prep the okra - Wash and dry the okra. Slice the tips and end off of the okra and discard. Cut the okra into 3/4" thick round slices.
• Mince the garlic.
• Place a large non-stick pan over medium heat.
• Add olive oil, cut okra, and salt to the hot pan.
• Spread the okra out in the pan and allow it to cook. Stir occasionally until the okra is lightly caramelized. (This should be about 5 minutes).
• Add minced garlic to the pan and cook for another minute or until the garlic starts to soften.
• Season with salt and pepper to taste.

OKRA WITH TOMATOES

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

SAUTEED OKRA WITH COCONUT AND INDIAN SPICES

Steps:

• Heat a large skillet over medium-high. Add oil, then mustard and cumin seeds. Cook until mustard seeds turn gray and begin to pop, about 30 seconds. Add garlic, chile, and asafetida. Cook 30 seconds. Add okra, season with salt, and cook, stirring occasionally, until okra is tender and beginning to turn golden in spots, 5 to 8 minutes. Add coconut and turmeric and heat through. Stir in lime juice. Serve immediately.

SAUTEED OKRA

Steps:

• Wash okra under cold water, and pat dry with paper towels. Trim stem ends.
• Heat a cast-iron or other heavy skillet over medium-high heat until hot. Add bacon, and cook, turning occasionally, until golden. Drain bacon on paper towels, and crumble into pieces.
• Discard all but 3 tablespoons of bacon fat; return pan to heat. When fat is hot but not smoking, add okra. Cook, turning occasionally, until okra is bright green and slightly browned, 8 to 10 minutes. Season with salt and pepper; transfer to a platter. Sprinkle with crumbled bacon and pepper flakes, if desired. Serve immediately.

MEL'S FABULOUSLY EASY SAUTEED OKRA

Steps:

• Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
• Serve topped with Parmesan cheese.

SABZI BHENDI (SAUTEED OKRA WITH CUMIN)

Steps:

• Peel and halve the onion lengthwise, then slice lengthwise into paper-thin slivers.
• Heat ghee or butter in a heavy skillet over medium heat.
• Add onions and salt.
• Cook, stirring, until golden-brown, about 7-8 minutes.
• Add okra, cumin and pepper.
• Cook, lifting and turning vegetables, until okra is tender and most of the liquid has evaporated, about 25 minutes.
• If frozen okra is used, it will be a bit sticky.

SAUTEED OKRA AND TOMATOES

Steps:

• In a small bowl, combine mustard seeds, cumin seeds, and coriander; set aside. Heat oil in a large skillet set over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
• Raise heat to medium-high; add spice mixture, okra, and 1/2 cup water. Cook, stirring, until okra is bright green and just tender, about 6 minutes, adding more water if skillet becomes too dry.
• Add tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

SAUTéED OKRA

Steps:

• Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.
• Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking. Add the okra and red-pepper flakes to taste. Sauté until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes. Season with salt and pepper.