My love of curry is no secret. In fact, it’s more of a flashing neon sign than a secret. If you’ve been around here for any period of time at all, you know I’ll eat curry anything, any time, any way, any how. Vindaloo, quinoa, cauliflower… you name it, I’ll curry it.
Okra is no exception. Fresh out of the garden, marinaded, and grilled to a crisp, this fall fruit is flavorful and full of nutritional bonuses.
In Indian, West African, Southern, and Creole cuisines, okra is a staple. Indians use it in many dishes and as an ingredient in tonics and medicines. In the South, it’s battered and fried or used to make a gumbo. West African cuisine often adds okra to soups and stews to cash in on its health benefits.
Most of the time, poor okra gets a bad rep for being “slimy.” And it’s true, because of its high mucilage content. Some people can’t get past that, but if you can, you’ll be better off for it. You already know that chia and flax seed take on a gelatinous texture when they come into contact with moisture and that when they come into contact with your body and your digestive system, magic happens.
The very component of okra that makes it slimy is what makes it healthy for you. It regulates blood pressure, keeps you full, and balances your blood sugar. Okra is also high in fiber, Vitamin C, Vitamin A, and countless other nutrients.
Even if the thought of okra turns you off, I still urge you to give it a shot. Start out with our spicy, crispy version of okra and ease into this recipe after that.
Depending on where you live, okra is only available seasonally and when you can eat it, you should eat it. For us, okra is like brussels sprouts and spaghetti squash – a fleeting fall delicacy. Enjoy this grilled curry okra dish while you can and take advantage of may be the last chance to fire up the grill this year!
How to Make Grilled Curry Okra
Grilled Curry Okra
Ingredients
Method
- In a large bowl, combine okra and all ingredients. Mix together until the okra is well-coated.
- If using wooden skewers, allow them to soak in water for 5 minutes before grilling with them
- Skewer the okra and set aside.
- Grill on high heat for 15 minutes.
- Okra is done when it is tender and browned.
Another winner! After trying your Jerk Cauliflower Tacos, I decided I needed to give more of your recipes a try. This was fabulous (we also had the zucchini/tomato skewers and grilled shrimp from a commercial marinade packet – it was a wonderful fresh meal all prepared on the grill)!
In my country is not found so, what it tastes like?
Okra is a very unique food. It is a pod with seeds inside that has a slightly bitter taste, but when cooked it can be flavored in any number of ways – sweet, spicy, or curried like this! It is sometimes used to thicken soups and sometimes sliced, battered, and fried, but I prefer a simpler approach to it.
I definitely need to get my hands on some okra so I can make this recipe… I am especially loving how you have skewered the okra. Looks delicious!