Okra is a flowering plant native to East Africa, a nutritious food known for its many health benefits. Rich in essential nutrients like magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A ...

Fry each batch of okra for around 4 minutes. Use a slotted spoon to remove the okra, and drain the rest of the oil by placing paper towels. The finished fried okra can go in the oven at a low ...

If possible, choose smaller okra pods, because the older ones are tougher and need longer to cook. This is a fast and easy dish to prepare. It takes less than 10 minutes to cut up the ingredients ...

In an industry where there is an overwhelming amount of product launches daily, Product Of The Week helps you cut through the ...

(The okra will not be completely submerged at first.) Set pan over high heat. When oil comes to a boil or reaches 210 degrees, after about 5 minutes, decrease heat to maintain a gentle simmer and ...

Women on social media platforms have been gaga about okra water, and the benefits it supposedly comes with. Okra, also known as lady’s finger or gumbo, is a long, ribbed green seed pod that ...

Add 80g (2⅞oz) or more of the sambal to the wok and stir to lightly coat the okra. Stir-fry for a minute or so, then taste for seasonings and correct if needed. When the okra is crisp-tender ...

Fry onions in hot oil. Add the onion seeds, fennel seeds and mustard seeds. Season with salt. Cook for 5 minutes. 2. Add shredded garlic and crushed red chillies. Fry till onions brown and stir in the ...

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.