Okra with honey agarics and nigella

[Okra (okra, gumbo) are very difficult pods for those who have not been familiar with them since childhood. They contain a gelatinous, colorless secret in which the seeds are located.]

Okra with honey agarics and nigella

Category: Vegetable dishes

Ingredients
okra (okra, gumbo)	400 g
honey mushrooms	400 g
leek (or regular)	3 tbsp. l.
olive oil	3 tbsp. l.
lemon juice	2 tbsp. l.
Nigella (sedan, kalindzhi, nigella)	2 tsp
salt

Cooking method

• Okra (okra, gumbo) are very difficult pods for those who have not been familiar with them since childhood. They contain a gelatinous, colorless secret in which the seeds are located.
  
• And although these are pectin substances that are extremely useful and necessary for the body, many are unpleasant with the slimy consistency of dishes with okra.
  
• And few people know that you can easily "tie" this secret: for this, the cut-open pods from both ends are blanched before cooking (they are briefly dipped in boiling water), adding lemon juice or vinegar to the broth.
  
• 
  
• Heat the oil and quickly fry the nigella seeds until slightly crackling and aromatic.
  
• Add onion. Saute until transparent.
  
• Mix mushrooms with onion and nigella, salt and simmer until the liquid evaporates.
  
• Drizzle with lemon juice and add the last of the okra pods, as they are very tender and do not need to be stewed for a long time. Cook covered for 5-10 minutes (depending on the size of the pods).
  
• Serve warm or chilled.
  
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• 
  
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• Bon Appetit!
  

The dish is designed for

3 servings

Time for preparing:

20 minutes

Note

For my taste, this is one of the most successful combinations of okra.
And again, proteins of different composition
And as a festive salad - it is quite worthy of acquaintance with your guests

[A little about okra and nigella]

A little about okra and nigella

Okra (okra, gumbo)
Okra fruits contain a large amount of nutrients. These are easily digestible proteins (up to two percent), and a large amount of carotene, and vitamin C (up to 45 percent), B vitamins, as well as potassium salts, mineral and pectin substances that adsorb heavy metal salts. The seeds contain oil (up to 20 percent), which tastes like olive oil and is just as valuable.

Herbalists have noticed that okra helps restore depleted body strength. Decoctions and dishes from fresh or frozen pods have tonic and expectorant properties, which makes okra useful for bronchitis. Due to the abundance of mucous substances in fruits, okra is extremely useful for the prevention and treatment of various kinds of diseases of the intestinal tract.

Okra is eaten fresh, dried, canned and pickled. Garnish, salads and soups are prepared from it. It is stewed and fried, and is also used to make sauces, as it has excellent thickening and gelling properties.
Okra tastes like a cross between eggplant and asparagus, and for some it tastes like unsweetened gooseberries or green beans, which provides it with a wide range of cooking uses. It goes well with many vegetables, such as tomatoes, onions, bell peppers and paprika, and garlic in salads.

Nigella (sedan, kalindzhi, black cumin, nigella)
Nigella tastes slightly bitter at first, and then - spicy and spicy. Gives piquancy to hot vegetable dishes, side dishes, snacks and sandwiches, is used in pickles and marinades, for baking bread, as well as in sweet puddings and mousses.

In the medicine of the East, Nigella seeds have long been used to treat many diseases and generally strengthen the body (immunity). Avicenna in his "Canon of Medical Science" writes about kalindzhi as a caustic medicine that opens mucus, dissolves winds and swelling, a potent cleansing agent (that is, in a recipe with okra, the mucus-forming effect on the body is neutralized)

According to the recommendations from Ayurveda (the ancient Indian canon of medicine), if you eat 3 g of ground seeds mixed with 10 g of honey once a day. - it will have a beneficial effect on memory (i.e., a clearly positive effect on the brain)

From the book of V. G. Goreya "Black seed. Magic medicine of nature". publishing house "Amazing Herbs Press", New York, USA, 2003::

"This amazing plant is used in the treatment of tuberculosis, asthma and various forms of allergies. Black cumin is an ideal remedy for the treatment and prevention of diseases of the gastrointestinal tract, moreover, it does not irritate the mucous membranes. Black cumin seeds are used for diabetes, hepatitis, heart diseases. - the vascular system. But the most amazing property of black cumin is the restoration of weakened immunity, including in very severe diseases of the immune system ... ".

Irina, very appetizing, very beautiful ... But of all this splendor, I only have mushrooms. And it's not a fact that after visiting all Vladimir's shops, I'll buy okra or nigella. Most likely I won't buy anything.
How many have written, and I want to ask only one thing: where do you buy all this?

Tanya, thank you!

I never "rack my brains" about products, if I can't guess where they sell
I have already mentioned more than once about the power of thought - I just quietly WANT. And after a month or six months, but the desired accidentally catches the eye The main thing here is not to think relentlessly - on the contrary, the thought-desire must be released so that it works ...
A month ago, I once again read about the root of the galangal-galgant, as a more tender and aromatic substitute for ginger. Do you think I imagined where you can buy it? !!! And by chance I saw it at the Crossroads. Previously, it was not sold, the store is next to the house, I often visit it ... By the way, it is there that I have been buying okra for 4 years in the midst of freezing.
And nigella is grown like garden flowers - if you have a garden, you can have your own. We don't have a summer residence, I buy it from Uzbeks who sell spices in the market - they have it - a sedan. I also bought it in the "Everything for Sushi" store - for some reason they sell Indian spices there.

Oh, how great! Just returned from India there, these vegetable wonders ........ ocean. But she brought only sushi. spices, a limited amount of luggage for yet, otherwise half of India, or even all of it, would be brought home. I think the recipe is very exotic for most Russians, but I think this is good, we will expand culinary boundaries !!!!

[milvok]

milvok, Thank you
Happy ... India is a magical country, only I have never been there and in this life I’ll hardly ever get there

And about the exoticism of the recipe - if in the sense of "not getting" the products, then I don't agree - it's not a problem to buy if you know what to look for
I have been buying okra for many years at Perekrestok, and I have met simpler and smaller stores too ...
And any mushrooms can be any, especially since the season has already begun

Miracles, wonderful ... I only saw this same nigella in the Internet store about two hours ago ... 108 spices, or something like that, I also thought that it would be good to sprinkle cakes with it, probably ... And I okra I saw the frost too, I thought it was like bamboo ... well, shoots ...

Irina try both okra and nigella Can be separately
I really love nigella-kalindzhi: it has a bright, but unobtrusive taste, and usefulness will not hurt ...

Fresh okra often comes across to me on the market. I just didn't know how to cook it ... There are no problems with the rest of the ingredients.

And I have no mushrooms, except for champignons, of course. And everything else is like shoe polish. Only my husband doesn't respect okra because of its mucus.

[Erhan]

Erhan, any mushrooms can be, the main thing is to make the taste brighter: sauté the mushrooms until the liquid evaporates and even a little longer

And about the binding of pectin substances that your husband does not like - I wrote in the recipe:

"... for this, the pods, cut off from both ends, are blanched before cooking (briefly dipped in boiling water), adding lemon juice or vinegar to the broth."

Try it, maybe everyone will like it

[Nagira]

Nagirathanks for the hint. As soon as I get home (now I'm in Russia), I will definitely try to cook. Just how to trim the okra on both sides? From the sharp tip it is clear, but from the side of a blunt and dense hat, how? And if you cut it off on both sides, won't it fall apart during cooking? My mother-in-law, while cleaning the okra (at the okra with tails bazaar), tries not to damage its integrity.

[Erhan]

Erhan, something I don't understand the problem of circumcision ...

I cook in different ways, including cutting into pieces of 2 cm long in a stew ... They are cut and do not dissolve True, I always do it with fresh tomatoes. I think the acid in tomatoes and lemon makes the okra thicker. After all, the fish is also poured with lemon juice for compaction and non-boiling ... Try it!