Much Ado About Stuffing

Much Ado About Stuffing

Okra for everyone

Confession: I hate okra. Well, I guess I should say I hated okra until last night when I discovered this delicious super easy recipe that totally eliminates that sticky slimy okra thing.
Its kind of Indian with the garam masala, but its just totally delicious, or…addictive.

1 lb. okra
oil for deep frying
garam masala
1 pomegranate, seeded


  • Wash okra, trim the stems and tips and cut into 1/4 inch slices
  • Heat about an inch of oil in a skillet to 350 on a deep-fry thermometer or until an okra slice sizzles madly when slipped into the oil.
  • fry okra in batches (not more than one layer in the oil) until light brown and crisp.
  • drain okra on brown paper or paper towels
  • sprinkle with coarse salt, garam masala, and cayenne to taste.
  • toss with pomegranate seeds.

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