Yes its corn season but it is also okra season.
Okra is a lovely vegetable that is eaten in India a lot and for good reason. It has a unique grassy flavor and those of you who don’t like its gluey nature – there is a way to avoid that. Putting okra in stews such as gumbo creates a totally different texture than sauteing it on a high heat.
First off, pick fresh and unblemished okra. Treat them like green beans in that they should not be swollen or scarred.
When you are ready to cook them, wipe them with a wet cloth much like you would mushrooms.
There are many ways of preparing okra – this is the simplest.
Remove the tips and split into 4. You can also slice them horizontally in about 1/2 inch pieces.
Also, slice an onion and a couple of potatoes.
Now begin to saute them a few at a time in hot oil on a fairly high heat. Season with salt. You will see they are done when they change color as shown above. Keep removing the cooked okra and add more till all the okra are tender and nicely caramelized.
Do the same with the onions and potatoes – don’t forget to season as you go.
Now combine the okra, potatoes and onions.
Next add turmeric, red chili powder (cayenne) and coriander powder. Stir well and cook for a couple of minutes until the spices disappear and are well cooked.
Lastly, add aamchur (mango powder) or a generous amount of lime or lemon juice.
Serve hot with lentils and roti.
Okra is a beautiful vegetable and I urge you to try it.
Until I cook again!
Indian Culinary Center, NYC 