Okra/Bhindi (deja vu!)

sdd said:
use a dash of dark soya sauce when cooking for the browned look.

During a cooking class in South India, I learnt the trick of adding just a small bit of melted ghee/clarified butter to it before serving ....
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I don't use ghee. Ever. Too fattening.

And if that means that I do not get the unique taste, so be it. My waist and my heart thank me for this decision every day :D
 
blunomore said:
I don't use ghee. Ever. Too fattening.
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Whoever told you that is absolutely wrong!

If you are into Indian cooking, ghee plays an essential role in the overall taste.

Remember the calorific value of 1Tbs (one serving) of ghee and sunflower oil is 522kJ and 444kJ respectively. Ghee is lower.

Use it in moderation as you would use butter in French cooking.
 
sdd said:
Whoever told you that is absolutely wrong!

If you are into Indian cooking, ghee plays an essential role in the overall taste.

Remember the calorific value of 1Tbs (one serving) of ghee and sunflower oil is 522kJ and 444kJ respectively. Ghee is lower.

Use it in moderation as you would use butter in French cooking.
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I do not use butter.
I do not use sunflower oil.
They are fattening.
They cause all kinds of health risks.
 
blunomore said:
I do not use butter.
I do not use sunflower oil.
They are fattening.
They cause all kinds of health risks.
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I can see there is no convincing you :)

Maybe it is just me, I love all things in moderation.

Butter, pork lard and ghee are items you will find in my fridge.


Ps. if you have not had eggs fried in butter (salted) accompanied by shoulder bacon fried with some lard and canola oil. Served with hot buttered wholewheat toast - you are really missing out.
 
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murraybiscuit said:
so what do you fry with... if you ever do fry?
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Light olive oil.

sdd said:
I can see there is no convincing you :)

Maybe it is just me, I love all things in moderation.

Butter, pork lard and ghee are items you will find in my fridge.
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The problem is this: how do you use this "in moderation" ?

Do you use it every time you cook? Every time you cook Indian cuisine? How often do you cook that?
 
"in moderation"

blunomore said:
Light olive oil.

Good choice. Smoke point is about the same as canola but do not reuse. Canola oil is better.

The problem is this: how do you use this "in moderation" ?

Do you use it every time you cook? Every time you cook Indian cuisine? How often do you cook that?
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No - only if a recipe called for it. And then so, it is often in small quantities.

I live in a multicultural household so we tend to cook a different dishes each week. For Traditional English and South African meals I leave that for our nanny/cook to sort out.

My wife and I handle the French/Italian/Portuguese and Asian meals.
 
sdd said:
No - only if a recipe called for it. And then so, it is often in small quantities.

I live in a multicultural household so we tend to cook a different dishes each week. For Traditional English and South African meals I leave that for our nanny/cook to sort out.

My wife and I handle the French/Italian/Portuguese and Asian meals.
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Therein lies your problem.

You only cook Indian food on occasion. To be 'authentic' or 'traditional' you say I should use ghee. If I had to do that everytime I cooked Indian, I'd be dead or horribly overweight :)
 
murraybiscuit said:
thanks superdad...
tried the one in 4ways but no luck.
hmmm. i'll give my other supplier a shot.
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Try indian grocers; they usually have it.
Not a fan of the stuff, myself.

blunomore said:
I don't use ghee. Ever. Too fattening.

And if that means that I do not get the unique taste, so be it. My waist and my heart thank me for this decision every day :D
Click to expand...

sdd said:
Whoever told you that is absolutely wrong!

If you are into Indian cooking, ghee plays an essential role in the overall taste.

Remember the calorific value of 1Tbs (one serving) of ghee and sunflower oil is 522kJ and 444kJ respectively. Ghee is lower.

Use it in moderation as you would use butter in French cooking.
Click to expand...
C'mon, blu, you can use it once in a while! Not everything needs it, but some things are just improved by it. Like sdd said, in moderation, it's good. :D

blunomore said:
Therein lies your problem.

You only cook Indian food on occasion. To be 'authentic' or 'traditional' you say I should use ghee. If I had to do that everytime I cooked Indian, I'd be dead or horribly overweight :)
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Don't know about that. I cook indian food more often than not, and of the maybe 7 indian dishes I've cooked in the last 2 weeks, only 1 called for ghee. Only use it when it does make a difference to the taste. Where you're just frying off onions and garlic before adding the rest of the ingredients, olive oil is fine.
 
AvatarS said:
C'mon, blu, you can use it once in a while! Not everything needs it, but some things are just improved by it. Like sdd said, in moderation, it's good. :D

Don't know about that. I cook indian food more often than not, and of the maybe 7 indian dishes I've cooked in the last 2 weeks, only 1 called for ghee. Only use it when it does make a difference to the taste. Where you're just frying off onions and garlic before adding the rest of the ingredients, olive oil is fine.
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I think roti spread with ghee is yummy. I prefer eating roti rather than rice. So let's say I eat 1 roti 3 or 4 x a week, basted with ghee .... see where this is going?

Also: Indian men and white men are prone to heart disease and cancers caused by their diets.

I love my better half too much to do that to him intentionally :)
 
If you're using okra in a stew or curry, or any dish where you expect to cook the okra for longer than 5 minutes, here's my tip: Slice the okra lengthwise, lay them out skin side down, grind a bit of salt on top and leave for about an hour. This works well if you cover it with a tea towel or net and leave in the sun, but isn't necessary. Just don't leave it in sub-room temperature.

That will remove the glutinous effect when you cook it.
 
I am growing some in my veggie garden now.
Still tiny little seedlings but these things grow like weeds! (took about 5 days from planting to seedling).
 
My girlfriend and her folks are from Brasil, and apparently they make it there often..

They cut it into slices around .05cm - 1cm, and deep fry it...

It comes out crispy, and makes me think of popcorn... tastes awesome... just add salt...
 
Sparkz0629 said:
My girlfriend and her folks are from Brasil, and apparently they make it there often..

They cut it into slices around .05cm - 1cm, and deep fry it...

It comes out crispy, and makes me think of popcorn... tastes awesome... just add salt...
Click to expand...

I bookmarked this thread so that when I have okra I know what to do with it. :)
 
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