A popular way to get rid of okra's mucilage slime is to fry it, but one cook roasts the vegetable to see if it can be slime-free and tasty. She flavors it with chaat masala for a more heart-healthy vegetable dish.
Thanks to the rise of Southern cooking, more chefs around the country are experimenting with okra, the often slimy vegetable that serves as a staple in gumbos and stews. Food writer Kim Severson advises roasting sliced okra to minimize the slimy texture or preparing it with acidic ingredients such as tomatoes or vinegar.
The vegetarian curry recipes given here came about by tinkering with recipes to create new versions that were lighter, with more spice. One recipe is for an okra masala, and the other is for vegetables with coconut milk and ginger.
Okra has a reputation for being hard to cook and for exuding a slime that some find unpalatable. Techniques suggested here are aimed at keeping that slime away while maximizing the fresh flavor of the vegetable.
Gradually reduce the amount of trans fats, sugars and salt in your dishes to make more heart-healthy options, and try other healthful ingredients to replace any decrease in flavor. Steam, grill or roast vegetables to keep flavors and retain nutrients, and grill or broil meat on a rack to cut down on saturated fats.
Chefs shouldn't let leftovers from last night's braised beef or roasted chicken go to waste. If cooked properly, roasted meat can go the extra mile and create a breakfast -- such as hearty hash made with sweet onions and fried potatoes -- that is just as tasty.