I wanted to dedicate this blog to a vegetable which is a bit unusual and not so commonly used in most households, Okra. Okra is known by several different names; bhindi, lady fingers, gumbo, etc. Growing up, okra was cooked in a slightly different way, it was sort of stir-fried until it is crispy and did not have the typical slimy texture. The trick is to wash it and then spread it out on a towel to dry before slicing it. Here is a traditional Okra recipe which I think you will end up going to time after time, enjoy!!
Crispy Okra 1 tablespoon cooking oil 1 teaspoon whole cumin 2 dried red chilies 1 medium yellow onion, chopped 1 pound okra, thinly sliced 1/4 teaspoon kosher salt
Warm up a saucepan on medium heat, add oil. Add whole cumin and dried chilies once the oil is warm. Add the onions and let the onions get light brown. Add okra and continue to stir everything together on medium heat. Add salt. Continue to stir everything until the onions and okra are brown and crispy. Serve warm with basmati rice.