Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Roasted Okra Masala
Okra. You either love it or hate it. What makes this veggie so polarizing? The slime… great for thickening your gumbo but not so great on your palate. Roasting okra is a quick and easy preparation that brings out the nutty, grassy flavor of okra and can diminish the dreaded slime. So whether you love it or hate it, check out this simple recipe and roast some up! You never know, roast okra might become your new favorite side dish!
Ingredients
- 1 pound okra (small, tender)
- 1 onion (medium, chopped)
- 1 pinch baking soda (optional)
- 1 teaspoon ginger root (minced)
- 2 cloves garlic (minced)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 teaspoon kosher salt (or Maldon, optional)
Directions
Preheat oven to 450. Trim the stems of the okra if they’re longer than a quarter inch. Place okra on a baking sheet in a single layer. Bake for 15-20 minutes, stirring halfway through. Okra should be beginning to brown in places but not burned.
When the okra is almost finished cooking, heat a large non-stick skillet over medium-high heat. Add the chopped onion and a pinch of baking soda, if you want to speed up the cooking. Cook until onion begins to soften and then add the ginger root, garlic, and cumin and cook for another minute. Add turmeric and garam masala and cook for another minute, adding a tablespoon of water if the spices start to stick. Add the roasted okra and salt, if you use it, stir well, and cook for another minute or two.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.