Okra is a green vegetable, that will grow readily in many climates. Its a long and tapered pod shaped vegetable. When cut open, it will reveal multiple rows of seeds, and a somewhat wet gooey touch to the fingers. Actually a member of the cotton family of plants, Okra was originally found growing in warm climates like North Africa, and the Middle East.
Okra is a plant of many uses. It can often be found in different gumbos and is a wonderful source of vitamin A whether it’s canned, fried, steamed, roasted or grilled.
A hardy plant that propagates quite readily, and tastes delicious in either Indian curry or stir frys. Personally, I really like stir frys and curry either seperately or in combination. A little stir fry has got to be one of the more interesting foods you can eat. Usually packed with vegetables, and a little of your favorite meat. Course if you lean more towards the vegan side, you can always substitute tofu into the stir fry. It’s even healthier, and bound to satisfy the animal lover in you.
But in combination, as an Indian Curry Stir Fry would be my favorite. Our at home menu tends to lean a little towards the bland side, as the kids out number the parents 3 to 2, and they won’t touch the spicy stuff. And curry is definitely one of spicier spices. My love for it must be something to do with the Indian nuns I had as teachers and family friends that loved to cook with curry. I spent a year or so consulting in Toronto, with a couple of east Indian friends, and they always knew the best places for lunch. Definitely got my fill of curry, tandori and other Indian spices that year.