Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, ...

This is a traditional okra (bhindi) dish from Maharashtrian, the Indian state where chef Irani grew up. Irani told me that okra slime is as disliked in India as in the US, and his top tip for avoiding ...

When choosing okra, pick pods that are firm but give slightly when squeezed, with a bright, even color. Keep them small—under 4 inches long—for a more tender texture. Once you bring okra home from the ...

Note: Chickpea flour may be found online or at Indian markets. Bob’s Red Mill Garbanzo & Fava Bean Flour may also be used. 1. For the dipping sauce, place the chickpea flour and cumin seeds in a small ...

What’s in season: What exactly do you do with okra? Though the vegetable is found in a number of cuisines throughout the world — including African (from which the pods were introduced to the American ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Coterie gives okra an Indian-inspired twist with cumin, mint, carmelized onions and cilantro-mint ...

Vishwesh Bhatt remembers his first taste of okra in a Southern restaurant. “It was stewed with tomatoes, and I thought, ‘Ooh, this is interesting.’ It made so much sense to me.” Though the seasonings ...

Okra, the vibrant, green pod vegetable known for its "love it or hate it" gelatinous texture, might not be the first vegetable that comes to mind when you think of crispy fries. But, when there are ...