Okra roasts beautifully. The seeds are tender, but with a slight crunch. They’re a bit like fresh corn kernels, or fresh peas. If seared and not overcooked, I think okra would be great in curries. I also want to experiment with using okra as a thickener in sauces for stir-fries, avoiding the dreaded cornstarch.
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Love, love okra. I must try roasting it.
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