A few years ago, I had a conversation with a friend wherein slimy okra was the subject matter. Have you ever sautéed okra? Nine times out of ten it gets all Slimer circa Ghostbusters and while the taste isn’t affected, it’s a little tough to get down. This is one of the main reasons I cook okra in curry. The sauce disguises the slime.
However, as a child down south, I remember eating okra that wasn’t oooey gooey. Truth be told, southerners only really deep fry okra and that’s likely why it doesn’t get slimy. But I believed that somewhere, somehow I could make a better version. Thus, I googled roasting okra because duh, all veggies are better roasted. I got a few recipes and specifically the Indian recipe I had on Sunday night. But the real winner was the okra itself, void of any slippery eel qualities!
So today, I’m not putting any real recipe together. I’m just going to give you instructions on perfectly cooked okra and encourage you to try it!
Pre-heat your oven to 450 degrees.
Wash okra well in a colander. Trim off the top stems.
Place okra on a baking sheet, spray lightly with oil spray and cook for 10 minutes. Flip okras over and cook for another 8-10 mintues.
Season to your liking and eat!
If you’ve never tried okra, don’t be afraid. The flavor is seriously amazing and earthy. And when you smell it, it’s got an arugula-like spice quality to it that I absolutely love. Though I wouldn’t call it spicy to the taste.
Okra is also very good for you. According to what I’ve read it is high in folates, which is great for women trying to become or who are already pregnant. It’s also high in Vitamins K and C. ALSO AND HERE’S THE BEST that slime is something called mucilage, which……WAIT FOR IT…..EASES CONSTIPATION. #micdrop
PS – Here’s a little article that explains The Science Behind the Slime