#Chinese okra how to#
#Chinese okra skin#

Taste for salt and add a bit more if needed.The husband loves okra but I don’t due to the sticky slimy feel. Cook for another 10-15 minutes, or until the turai has broken down completely and texture is soft.At this point, check to see how much liquid has released–if it is too “soupy,” remove the lid and allow to cook uncovered.Cook for 15 minutes, stirring occasionally.Add the chopped turai, haldi and salt.When the onions are mostly cooked through and are beginning to look translucent, add the garlic and chilies.You can leave the seeds in unless they are very hard (in which case you should toss them out). Cut off the ends, peel off the ridges (I peel off all of the skin, but you can eat the softer parts between the ridges if you want to) and chop into bite-size pieces. You don’t want to do this too early because it may become bitter if it sits peeled too long. While the onions cook, prepare the turai.Adjust the heat so that the onions cook but do not brown or burn. When the oil is hot, add jeera and allow it to pop for about 30 seconds.

Heat oil in a medium size pot over medium heat.

Slice onions and Thai chilies and cut up garlic.

2 large turai/sinqua/Chines Okra/luffa (about 4 cups chopped).

3-4 Thai chilies, sliced in half lengthwise.

1/2 medium-large yellow onion, sliced (about 1 cup).

I made some a couple of weeks ago that was so bitter that I threw it out–so disappointing! However, that rarely happens and the next batch I made was perfect. Turai should have a silky texture and slightly sweet flavor when cooked if it turns out bitter it may be under- or overripe, or it might have sat out too long make sure to peel and chop it just before cooking. Some are quite large (see picture above), but I really just look for one that is mostly straight and looks fresh. If it is too firm, it may be slightly woody and will make a great exfoliator, but it won’t be too great for the taste buds.

When choosing a turai, look for unblemished gourds with even coloring and a firm but slightly spongy texture between the ridges.

#Chinese okra how to#

I haven’t learned how to make that and one of his amazing instant pot recipes chicken magic…yet. The recipe below is for the spongy zucchini-like inside of the vegetable, but my father-in-law also makes a fantastic chutney from the skin. Sometimes my father-in-law will get some at the farmer’s market and make it when he knows I will be there for dinner :). Needless to say, I had never experienced this vegetable until I tasted it at my in-laws’ house, but it has become one of my favorite veggies. I’m much more interested in the edible version.

#Chinese okra skin#

The seeds are then shaken out and voila! You have a skin scrubber! The plant is left on the vine until the skin turns yellow, allowed to dry completely, then peeled. Interestingly enough, it is also called luffa and is where we get the loofahs to use as kitchen sponges or to scrub ourselves smooth. I found that it was also called Chinese Okra when I watched an episode of Chopped, after which I felt mildly, and temporarily, superior because I knew how to cook it and none of the contestants had ever seen it before! When I saw some at my local farmer’s market, I asked one of the vendors and she called it sinqua (which means “silk gourd”). My in-laws call it turai, which is what I called it before I knew there was another name. …would still be a crazy looking vegetable.