Okra Salad With Toasted Cumin Recipe (2024)

Another great way to get slime-free okra is to toss whole okra in oil and salt and pepper and then grill it-- no slime, simple and fantastic!

Good point. The Times shouldn't print recipes using cumin and Mr. Tanis should have to pay you for the food he caused you to waste.

The okra is rinsed and blotted off with a towel so there's no residue in the serving dish. I'm going to make this...if it doesn't turn out then gumbo Saturday night.

You get much less slime when the okra is cooked whole like this.

I agree with Jennifer. I have always cooked okra in a little olive oil in a very hot pan. Salt & Pepper...then throw in some minced garlic at the end and remove from the stove. I have turned several okra haters into okra lovers!

This is delicious. Undercook for better results. Firmer is better, for sure, and rinsing with cold water may not stop the cooking fast enough to avoid slime. Be diligent with towel-drying. It is worth it. Note that the recipe seem like it calls for too much of the herbs when you are assembling the dressing, but omg the result is delectable. I used a crunchy flake salt and it really popped. Irresistible salty spicy crunchy combo, like eating a whole bag of chips, but way better.

If you know you don't like cumin (it's unpleasant to you, but integral to so many delicious cuisines around the world) why would you make it? Just sayin'

This is excellent

I only had 1 lb of frozen okra, and I forgot to adjust the seasoning downwards. But the worst part was I used smoked paprika instead of regular (sweet) paprika. I wasn’t impressed by the results. Hardly any cumin taste. I ate it, but I may try something else next time.

Slime-free! And really, very tasty and satisfying - felt healthy and nourishing while still fully flavored. We had one-quarter the amount of okra, but made one-third the amount of dressing (serving two of us), and this was a good move. Served with fonio seasoned with cumin and garam masala, plus a big dab of yogurt seasoned with the dressing leftover in the jar where we'd made it.

This is delicious. Undercook for better results. Firmer is better, for sure, and rinsing with cold water may not stop the cooking fast enough to avoid slime. Be diligent with towel-drying. It is worth it. Note that the recipe seem like it calls for too much of the herbs when you are assembling the dressing, but omg the result is delectable. I used a crunchy flake salt and it really popped. Irresistible salty spicy crunchy combo, like eating a whole bag of chips, but way better.

How long do would you grill the okra?

The cumin hate is pretty close to something much uglier on here.

Made the dressing without the acidic ingredients and tossed the okra in it. Roasted the okra until it was cripsy then tossed the cooked okra in the lemon juice and it was delicious!

not sure if my okra pods were too large or not, but this turned out quite poorly. the okra was woody and not chewable. the sauce could be good on properly cooked okra, but either be more specific about "not too big" or tell us another marker of done-ness, as i followed this very specifically and had to toss it in the bin.

Jennifer's idea is brilliant, have been broiling it ever since.

A disappointment. We are okra lovers in our household, but I had to eat this on my own. Won’t repeat.

To Jennifer, thank you for suggesting grilling. It is the best okra I have ever had, and I grew up eating it fried and pickled. I grilled it and then poured over the sauce above. Absolutely no slime, not even a hint. Thanks for your suggestion.

Sadly, cumin, an unpleasantly flavored spice, is the dominate taste in this dish; neither of us liked it, the leftover went down the disposal. Knowing the amount of cumin involved, was foolish to waste the okra, my time .... 8-6-17

I agree with Jennifer. I have always cooked okra in a little olive oil in a very hot pan. Salt & Pepper...then throw in some minced garlic at the end and remove from the stove. I have turned several okra haters into okra lovers!