The first time I tasted steamed okra was at a “Nasikanda” stall in Kuala Lampur where it was served with rice and a local curry. The okra was crunchy and had a unique “clean” taste. There was no other seasoning but few coarse grains of salt sprinkled over them. The only drawback was that the salt was not absorbed by the okra. So when I steam okra, I slit them along their length and add the salt or other seasoning in the slit. Try this simple and quick dish as a healthy addition to your rice/chapathi and dal. I enjoy them on their own as a snack with mid- morning tea.
- Okra 250 gm (Use fresh, tender and small okras for this recipe with no added fat.)
- Salt or Chaat masala to taste
To get the perfect “tender crisp” texture, place the vegetables in the steamer only when the water in the steamer begins to boil briskly.
Slit them along their length, leaving ½ cm without un-slit at both ends.
(I use Panasonic cooker with the steaming basket)
Remove from steamer and serve immediately