You can serve zeytinyağlı bamya (okra in olive oil) on its own as a meal or with Turkish rice pilaf.Īs you can see in the photo above, we love it as a light lunch. Let’s make okra in olive oil (zeytinyağlı bamya) without getting the mucilage in our sauce. Slice their stalks off but leave their ‘lid’ on so the mucilage doesn’t seep into your meal. Okra Tip: The mucilage in okra is what holds many of this vegetable’s valuable health benefits so we don’t want to get rid of it. Well, there’s a slime-avoidance trick and it’s really simple:

In the summer months in Fethiye the fruit and vegetable markets are abundant with piles of okra and the pods are in peak condition – so this is the perfect time to experiment with okra recipes.īut what about the slime we’d encountered previously and keep mentioning, now? That was what had really put us off okra in the first place! If they’re longer, the okra will be tough to eat and a bit tastelessīasically, we’re looking for the youngsters. The okra must feel like they’re going to snap, rather than bend, when you pick them up.We’ve picked up a few duds in our time when it comes to first time market purchases.īut we’re pretty confident, these days, that, when we’re doing okra recipes, we know what we’re looking for: It’s always the case, isn’t it, when you’re buying fruit and vegetables that you’re not so familiar with? How do you know if you’re picking up decent quality stuff? If we’re eating seasonally, why not add an okra recipe to the list, too? Okra Recipes: What To Look For When Buying Okra Other Turkish olive oil recipes we’ve done in the past are a borlotti bean recipe, barbunya pilaki, and also green beans cooked in olive oil. These dishes are a lot lighter than they might sound – just lovely in summer. In Turkish cuisine, there’s a group of dishes known as zeytinyağlı yemekleri (olive oil dishes) and our friend’s mum had done a Turkish okra recipe, using this method. Avocado oil works too – it’s a great neutral oil.Keep the okra whole so the slime doesn’t escape Olive Oil Dishes I typically make this dish using ghee and it’s delicious. You can find this at your local Indian or ethnic store. Whenever I prepare this dish, I typically use a 12 oz package of frozen baby okra.

Baby okra is tender and slender and perfect for this crispy okra recipe. I’m pretty confident in this statement as I’m married to living proof.įor those of you who don’t do slimy, make sure you buy baby okra. If you think you hate okra, this recipe may change your mind. Now, he requests this crispy and spicy okra dish often. When Roby and I were first married, he told me he didn’t like okra. I love it crispy and truthfully, I even like it when it’s slimy – cooked with Indian spices and eaten with either my Paleo Naan, Coconut Flour Naan, or Basmati Rice. I think the “dry-fry” or stir-fry method is the best way to cook okra. If prepared properly/according to taste, you’re going to like it.

How can anyone hate those crispy little guys – I mean, they’re fantastic. You know how people hate on brussels sprouts? It’s because they’ve never had oven-roasted brussels sprouts. This crispy Indian okra (bhindi) recipe tastes kinda like spicy fried green beans only it’s much, much better. It’s crispy and flavorful and it’ll absolutely have you wanting more. Chances are if you ask someone what okra tastes like, they’re going to tell you it tastes slimy.

Cooking okra