Okra some people call it Ladyfinger in some parts of the country. Both appear to be the same. Okra will be very soft and fresh to prepare the items t at home. But, the difficulty arises when one is asked to boil them. A newbie for cooking can not Okra like ordinary vegetables. He can not cut it into round pieces and wash them. The upper part of Okra is very useful in giving relief to the people suffering from Arthritis. The upper portions should be cut off and kept in a water during the night. Morning, after getting up from the bed and washing your wash a Glass of water, should be taken as a juice. This will be very jelly like substance. People may not like it in the beginning. But, once they are habituated to this and the relief they get they will definitely prefer to have it.
Some people cut round pieces of Okra and add them to the Buttermilk stew. This can be found mostly in South Indian recipes. They first prepare buttermilk stew and just before removing it away from the stove they add the nicely cut, round pieces of Okra which give a terrible taste to the dish. Some people fry the okra pieces separately in Ghee and add them to the buttermilk stew This also gives good taste to the recipe.
There is another preparation known by the name Fenugreek stew. It will be very rich in taste. It will be like Hot and Sour soup which we all like to have during chilling weather during winter. This is a class by its own. This can be had at any time and if kept in a fridge it can be served safely for 3 days without putting it to test.
If okra pieces are nicely fried and added to Fenugreek stew the taste will be excellent and one can use it even as a soup. But the problem is with preserving it. It can be preserved maximum for a day with the help of a fridge.
Whatever may be the types of dishes the problem will be faced by most of the people in making a curry out of it. The reason being due to the stickiness of Okra when it is cut. You can not touch them with wet hands even by mistake.
Here I will explain how to prepare Okra/Ladyfinger Curry
Ingredient: Okra/ladyfingers 200 gms
Red chilli powder 1 tbs
Tamarind juice 1 1/2 spoon
Salt to taste
First, wash ladyfinger in a running water. Clean them with a soft cloth and see that they are not wet. Allow them for 2 minutes and see that there are not water drops over them.
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Cut Okras into nice round pieces. See that your hands not wet this time. If they are so please dry them with a cloth/towel. If possible try to wear paper gloves.
Taka frying pan. Add 5 tbs of any oil of your choice. If it is Olive Virgin Oil you get a good taste. When it is hot add some mustard seeds and when they splutter add some Red chillis (2 ) and then Curry leaves (8 Nos). keep it for 1 minutes. See that this is not roasted. Now add Okra pieces to this Oil in the frying pan covering it for 5 minutes. Remove the cover and keep the flame low. Now see if the Okra pieces are sticky. If they do not, keep them covered for another 2 minutes.
After removing the cover now add the Tamarind juice to the pieces. Keep the pan on low flame adding some salt required. Add the Red Chilli Powder also. Keep it for 10 minutes. After 10 minutes take off the cover and flip the pieces with a wooden stick. Do think frequently. Everything becomes perfect by this time. You will see that the Okra pieces are very light brown in color and soft and convenient to be taken with rice. If you by mistake keep the flame on high the pieces will be roasted. Never keep the flame on high.
The Okra is ready now. You can serve it along with rice. They will be soft to eat along with rice and you can even take them as a side dish without any rice.