While it’s easy to love this veggie in all its forms, fried okra holds a special place in my heart. When fried, it turns into crispy, poppable bites perfect for dipping in sauce or pairing with ...

Okra pachadi is a traditional South Indian Bhindi Raita made from okra (bhindi), yoghurt, and spices. Tap to read the recipe!

Many people dislike okra because of its texture, which is often described unappealingly as mucilaginous or slimy. If the vegetable is cooked quickly, though, it doesn’t become slimy – instead ...

Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra.

Okra in tamarind gravy or bendakaya pulusu is a popular dish in Andhra Pradesh. The okra fried in mustard seeds is soaked in a pulp rich tamarind sauce that makes it sour and tangy.

He knew it would be popular because of its use in traditional Southern dishes, such as fried okra and gumbo. “But I was really surprised by the demand in the Asian markets,” he says.

Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated ...