This goes great with Chicken Curry with Mangos.
1/2 lb small okra
Olive oil
1/2 c Greek yogurt
1 tbsp lemon juice
1 tbsp curry paste
1/2 tsp salt
Heat grill on high heat.
Snip okra from the bottom about half way up (vertically). Toss with a little olive oil and grill until nicely charred on all sides.
Stir together yogurt, lemon juice, curry paste and salt.
Toss okra with a little salt and serve with yogurt.
These are some tasty cakes and a great way to use okra! I added some additional spice to the original recipe as it was a little bland for my taste. They are great the next day for lunch!
Ingredients:
2 c fine yellow cornmeal
2 tsp baking powder
1 tsp sea salt
1 large egg, lightly beaten
1 c buttermilk
1/2 c water
12 oz okra, sliced in 1/4 inch slices
2 jalapeños, minced
2 cloves garlic, minced
1 tsp cayenne
Combine dry and whisk together. Combine wet. Combine wet and dry, let sit for 20 minute or so.
Heat a skillet over medium heat, cook 3-4 minutes per side.
Serves 8.
I love grilled okra. The trick is to get the small ones, under 3 inches, then slice them lengthwise so they don’t explode on the grill. This week I whipped up a guilt free sauce to accompany them.
Ingredients:
1 lb okra, sliced lengthwise
Canola oil
1/2 c Greek Yogurt, fat free
3 cloves garlic, minced
1/4 c basil, finely chopped
Zest of on lemon
2 TBSP lemon juice
Cayenne pepper to taste
Toss okra in canola oil and grill until nicely charred about 7 minutes.
Combine the rest of the ingredients in a small bowl.
Salt okra and serve with sauce.
Serves 4.
I love the sweet heat of red curry paste. Combined with the crispy BBQ okra is a match made in culinary heaven. This is even good the next day.
Ingredients:
1 TBSP red curry paste
1 TBSP olive oil
2 TBSP lime juice
1 pound of okra, under 2 inches long, split towards the stem
Combine curry paste, oil and juice, whisk together, toss in the okra an cost well.
Heat BBQ over medium high heat. Grill okra for 6 minutes until nicely chard.
Serves 4.
This recipe is adapted from fine cooking and one of my go tos during the summer. The trick is to get little
Okra, less than 2 inches long do they are not slimmy. The dipping sauce is amazing!!
Ingredients:
1 lb okra
1 TBSP canola oil
1 tsp salt
1/4 tsp pepper
1/2 c far free sour cream
1/4 c low fat mayo
1 medium shallot minced
1/2 TBSP lemon juice
Zest of 1 lemon
1 tsp smoked paprika
1/4 tsp crushed red pepper flakes
Heat grill or grill pan on medium-high heat.
Cut each okra pod in half lengthwise leaving the stem end uncut.
In bowl, combine oil with oil, salt, and pepper toss with okra.
In small bowl mix together sour cream, mayo, shallot, lemon juice, paprika, and red pepper flakes. Add pinch of salt.
Grill okra over medium high heat until nicely charred, about 5 minutes.
Serve with dipping sauce.
I was not a fan of okra until I discovered this recipe – now I am a huge fan. The key is to use small okra – the big ones will be fiberous and slimy.
1 lb okra, less than 3 inches long
2 tsp olive oil
Salt
Heat BBQ on high.
Using a sharp knife split the Okra to about 1/2 from the top. Toss with oil and salt.
Grill over high heat for 2 minutes per side until slightly charred.
Serves 3 – 4.
2 WW PP.
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