{"id":3420,"date":"2019-01-01T11:57:11","date_gmt":"2019-01-01T16:57:11","guid":{"rendered":"https:\/\/www.purecurry.com\/?p=3420"},"modified":"2019-01-01T12:00:20","modified_gmt":"2019-01-01T17:00:20","slug":"okra-con-cebollas-al-curry","status":"publish","type":"post","link":"https:\/\/www.purecurry.com\/es\/okra-con-cebollas-al-curry\/","title":{"rendered":"Okra con Cebollas al Curry"},"content":{"rendered":"

Cuando preparo Okra con cebollas al curry, llamado Bhindi do Pyaza<\/em> en Hindi, no uso aceite de oliva, sino un aceite con un alto punto de ahumado, como el aceite de colza o cacahuete, ya que cocino a fuego medio-alto. Es importante cocinar a una temperatura m\u00e1s alta para que la Okra se cocina r\u00e1pidamente. Agrego los chiles verdes enteros para darle un poco de sabor y sabor al plato y lo quito cuando lo sirvo para que uno de mis invitados no lo muerda sin querer, porque eso seguramente le quitar\u00eda el sabor a este sabroso \u00a1plato! Pero si te gusta el picante, incluso puedes cortar los chiles cuando los agregues para agregar m\u00e1s calor.<\/p>\n

\"Raw<\/a><\/p>\n

Las cebollas se agregan despu\u00e9s de que cocinemos la Okra por un tiempo y no al mismo tiempo que la Okra, ya que queremos mantenerlas suaves y transl\u00facidas para que pueda disfrutar de su textura junto con el crujido de la Okra.<\/p>\n

Este plato combina bien con lentejas (Dal<\/em>) y pan de molde indio (Roti<\/em>)<\/p>\n

Ingredientes<\/h3>\n

1 libra de Okra
\n1 taza de cebollas rojas en rodajas
\n2 Chiles Verdes Enteros
\nTrozo de jengibre de 1 pulgada cortado en juliana
\n2 cucharadas de aceite de canola
\n2 cucharaditas de cilantro en polvo
\n1\/2 cucharadita de c\u00farcuma en polvo
\n1\/2 cucharadita de polvo de mango seco (Amchur<\/em>)
\n1\/2 cucharadita de sal marina (ajustar al gusto)<\/p>\n

\"Raw<\/a><\/p>\n

Preparar<\/h3>\n

Lavar el Okra y secarlo bien. Es muy importante secar bien la Okra antes de cortarla porque, de lo contrario, la parte interior de la Okra se volver\u00e1 pegajosa y har\u00e1 que el plato se convierta en un desorden. El truco que utilizo es lavar el Okra, secarlo todo lo posible con toallas de papel y luego dejar que el Okra termine de secarse bajo la brisa de un ventilador de mesa, lo que me ahorra el esfuerzo de asegurarme de que cada Okra se seque. Buena idea, \u00bfeh? Cuando la Okra est\u00e9 seca, c\u00f3rtela en peque\u00f1as piezas cil\u00edndricas de 1 cent\u00edmetro de largo.<\/p>\n

\"Okra<\/a>
Lavar la Okra en un colador<\/figcaption><\/figure>\n
\"Okra\"<\/a>
Cortar las cabezas y las puntas de la Okra.<\/figcaption><\/figure>\n
\"Okra\"<\/a>
Cortar el Okra en piezas cil\u00edndricas de aproximadamente 1 cm de largo<\/figcaption><\/figure>\n

Cocinar<\/h3>\n

Calentar el aceite y agregar las julianas de jengibre y fre\u00edr durante 1 minuto a fuego medio-alto. Vas a estar cocinando a medio-alto todo el tiempo.<\/p>\n

\"Ginger<\/a><\/p>\n

Agregue el Okra y fr\u00edalo durante unos 10 minutos revolviendo con frecuencia cada minuto o con m\u00e1s frecuencia.<\/p>\n

\"Okra<\/a><\/p>\n

Despu\u00e9s de unos 10 minutos, notar\u00e1 que el Okra comienza a dorarse y encogerse mientras se cocina. Es hora de agregar las cebollas …<\/p>\n

\"Okra<\/a><\/p>\n

Agregue las cebollas en rodajas junto con las especias y la sal, cocine por otros 10 minutos y apague el fuego.<\/p>\n

\"Onion<\/a><\/p>\n

Despu\u00e9s de unos 10 minutos, notar\u00e1 que las cebollas se vuelven transl\u00facidas a ligeramente doradas y que algunas de las piezas de Okra comienzan a charlar en los bordes. Puede probar una pieza de Okra para confirmar que se cocina a su gusto y para ajustar la sal seg\u00fan sea necesario.<\/p>\n

\"Okra<\/a><\/p>\n

\u00a1Curry hasta siempre!<\/p>\n\n","protected":false},"excerpt":{"rendered":"

Cuando preparo Okra con cebollas al curry, llamado Bhindi do Pyaza en Hindi, no uso aceite de oliva, sino un aceite con un alto punto de ahumado, como el aceite de colza o cacahuete, ya que cocino a fuego medio-alto. Es importante cocinar a una temperatura m\u00e1s alta para que la Okra se cocina r\u00e1pidamente. […]<\/p>\n","protected":false},"author":1,"featured_media":3421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[88,92,91],"tags":[226],"class_list":["post-3420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegano","category-vegetariano","category-verduras","tag-sin-lacteos"],"yoast_head":"\nOkra con Cebollas al Curry - Pure Curry<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.purecurry.com\/es\/okra-con-cebollas-al-curry\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Okra con Cebollas al Curry - Pure Curry\" \/>\n<meta property=\"og:description\" content=\"Cuando preparo Okra con cebollas al curry, llamado Bhindi do Pyaza en Hindi, no uso aceite de oliva, sino un aceite con un alto punto de ahumado, como el aceite de colza o cacahuete, ya que cocino a fuego medio-alto. 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