To Boil: Place whole okra, salt, and water to cover in a large saucepan. Bring to a boil. Reduce heat; cover, and simmer 10 minutes or until tender. Drain.
To boil okra: In a medium saucepan, bring water to a boil and pour 1/4 cup vinegar in the water. Add the okra and boil for 8 to 10 minutes until okra is tender. Drain water. Add salt and black pepper to taste.
While there are many ways to prepare it, boiling okra is one of the simplest. However, okra can get slimy if you overcook, so it’s important to stop boiling it as soon as it’s fork-tender. … Once you add a little salt, pepper, and butter to the finished okra, you’ll have a delicious side for your next meal.
Okra is rich in vitamins A and C, as well as antioxidants that help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Okra is also a good source of: Magnesium.
In a saucepan, bring lightly salted water to boiling. Add the sliced squash to the boiling water. Cover and cook 3 to 6 minutes or until the squash is just tender.
Cooked eggplants in boiling water until soft (around 20 -25 minutes). Let it cool.
A diet rich in fruits and vegetables can reduce a person’s chances of developing a range of health conditions, including obesity, diabetes, and cardiovascular disease. The mucilage of okra may also help remove toxins from the body.
Lowers the risk of cardiovascular diseases
Fibers modify the production of bile juice in the intestines, thus, lowering cholesterol levels in the blood. Apart from that okra is rich in magnesium and therefore, helps in maintaining and regulating your blood pressure level in the body.
Joint pain: Okra contains a toxic chemical called solanine that may exacerbate symptoms such as pain and inflammation in people with joint disorders such as arthritis.
Keeps Your Heart Healthy
Okra is rich in soluble fiber, which helps in reducing cholesterol. Consuming okra water daily can reduce the risk of heart attack to a great extent.
If you leave them too long, the pods get hard and woody. Once you’re done picking okra, store them in plastic bags in your refrigerator where they will last about a week or freeze the pods if you have too much to use. Just remember that harvesting okra needs to be done often.
Okra pods can even be eaten raw. The less cooked okra is, the better it is for you. It’s high in fiber, folate, antioxidants, and vitamins A and C. Slice off the stem, cut the pods into 1-inch pieces and give them a quick saute to reduce the green taste.
Boiled Butternut Squash (Cubes)
Bring to a boil over high heat, then add salt and stir to dissolve. Add the diced butternut squash and cook until fork-tender, about 9 to 11 minutes.
After a gentle scrub under the faucet, the squash is ready to cut—there’s no need to peel it. Besides contributing color and nutrients, the skin helps the vegetable hold together better when cooked.
Okra is loaded with beta-carotene, it contains zeaxanthin and lutein,all of these nutrients are essential for maintaining good vision. It also has decent amount of vitamin C that helps in maintaining overall eye health.
Okra has a sweet, grassy flavor that takes on more depth with longer cooking and a texture that can be crisp and juicy or dense and creamy.
Wash uncut Okra under running water, and then pat it dry with a cloth towel before cutting. This is the most important step in making sure you have non-slimy Okra.
Eggplant works like a sponge, soaking up the milk into the flesh of the fruit. … If you don’t have time to salt or soak your eggplant pieces and just need to cook it quickly, removing the seeds is probably your best choice. Eggplant seeds tend to hold in the majority of the bitterness.
Do you have to peel eggplant before you cook it? You don’t. The skin is entirely edible, though with larger eggplants it can be a little tough. … If you’re roasting the eggplant whole in the oven or on the grill, leave the skin on, then after roasting, let it cool, and scoop out the flesh.
Eggplants are part of the nightshade family. Nightshades contain alkaloids, including solanine, which can be toxic. Solanine protects these plants while they are still developing. Eating the leaves or tubers of these plants can lead to symptoms such as burning in the throat, nausea and vomiting, and heart arrhythmias.
Okra (also known as gumbo), is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus.
how many minutes to boil okra
best seasoning for boiled okra
boiled okra benefits
boiled okra water
boiled okra dipping sauce
cajun boiled okra
how long to boil okra in soup
how to boil frozen okra