Steamed Okra

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Steamed Okra
Prep Time
30 mins
Total Time
30 mins
 

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.

Course: Snack
Cuisine: Indian
Servings: 2
Author: Chandri Bhat
Ingredients
  • Okra 250 gm (Use fresh, tender and small okras for this recipe with no added fat.)
  • Salt or Chaat masala to taste
Recipe Notes

Kitchen Wisdom
To get the perfect “tender crisp” texture, place the vegetables in the steamer only when the water in the steamer begins to boil briskly.

Step 1

Steamed OkraWash the okra and wipe dry

Slit them along their length, leaving ½ cm without un-slit at both ends.

Step 2

Steamed OkraAdd salt or chaat masala in the slit. (Use it sparingly)

Step 3

Steamed OkraSteam the okras over boiling water for 2 minutes. (Bigger or more mature Okra may need little more time).
(I use Panasonic cooker with the steaming basket)

To Serve

Steamed OkraThe Okras should be slightly tender but still firm and crunchy
Remove from steamer and serve immediately
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Article Categories:
Snack · Tasty Recipes

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