Eating for Less-A HANDFUL OF FINGERS:

ALWAYS A THUMBS UP

Commonly called Okra, the Ladies Fingers is a sophisticated vegetable that needs gentle handling. No throwing it in this or that, and expecting wonders. You have to take pains to cook it just right. For something with so little real estate, it is surprisingly capable of being stuffed with spiced filling as with green peppers. Go figure!

Under the furry skin, the innards of this vegetable are slender fibrous corridors lined with bead-like seeds. The network of fibrous flesh holds the seeds in place. When you prepare the okra for stuffing, the fiber and seeds are removed to create a receptacle for desired filling.

Buying Okra

Okra needs to be fresh when purchased at the grocery store. The best way to check if the vegetable is fresh is to pinch off the pointed tip at the bottom to see if it snaps, although your local grocer will no longer be your friend. If the tip just folds and does not break off easily, do not purchase it since it’s not legally tender.

Preparing Okra

Before you cut okra, wash the vegetables and pat dry with a paper towel. If you cut the okra immediately after washing, you will experience the slimy, spittle-like feature that can be quite off-putting. Allow enough time between washing and cutting the okra to enjoy its unique taste.

Cutting Okra

To get a decent roast, slice the okra lengthwise or in cross-sectional slices with a sharp knife so you get a clean cut. Cut lengthwise, you can see the fibrous insides lined with rows of seeds. When cut widthwise, along the cross section, the slices appear like small circles displaying the seeds in the tiny sections.

For other preparations, the okra can be cut width-wise into thirds so that each section is about an inch long and chunky.

Cooking Okra

Cooking okra can be tricky since it can get slimy and messy in contact with water or oil. Timing is important. Preparing the okra consists of either sautéing in oil or roasting the vegetable on a pan. Once the okra has been sautéed or roasted, it is easier to handle.

Roast the cut okra in a pan, in very little oil and on high heat. This allows the moisture in the vegetable to dry and consequently, maintain its shape. Okra shrinks as it gets roasted and will get easier to move around in the pan. You can add salt to taste and stir gently. Once all the okra is fried, you can set it aside or add the fried okra to your receipe at the last stage of preparation. This will keep the okra intact, not soggy and prevent collapse.

For sautéing, add a little oil to brown onions and garlic. And salt to taste and add sliced okra to the mixture. Stir on high heat. Lowering the heat will only retain moisture in the vegetable and the mixture will be difficult to handle. Do not stir the mixture continuously, or the mushiness will reappear.

Once the okra is cooked and the vegetable is coated with the remaining ingredients, you can remove the mixture from the stove. Some suggestions for okra dishes are, adding the prepared okra to fried potatoes, or to gravy made with spiced sour cream, or a spiced tomato-based sauce.

Okra chopped width-wise into small sections can be sautéed with a slice of green chili and salt and pepper to taste. Allow the moisture to dry and continue on medium heat. When slightly browned, remove the okra from the stove and serve hot with rice or tortillas. I like to garnish the sautéed with a few sprigs of celantro, chopped or whole sprigs. I think it enhances both the flavor of the dish and its visual appeal.