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Bhindi fry. Bhindi Fry (also called okra fry, bhendi fry, bhindi masala or bharwan bhindi) is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.
Turkey. In Turkey, bamia (natively bamya) is an Anatolian stew that has a sweet and sour flavor. [12] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper. [12] Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts. [12]
Okra is a staple of the cuisine of the Southern United States, with fried okra being the most popular method of preparation. [1][2] Okra was first transported to the Americas by slave ships during the Atlantic slave trade. [3] The method of frying okra is believed to have roots in the Congo [4] or West Africa before being transported to the ...
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg (s ...
Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes. 2. Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest. Transfer the okra to a platter, garnish with the lime wedges and serve.
Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until ...
Nasi kandar originates from the early 1900s, when itinerant Indian Muslim vendors would sell curry and rice to the dock employees of Weld Quay, located in George Town, Penang. [3] The earliest form of nasi kandar initially contained fish curry with brinjals or okra, fried curry beef, fried fish and boiled eggs; it cost about 5 cents each. [4]
Some of the fresh ingredients for red curry paste. The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines kaeng as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients. [2]