I have a thing for okra. I love it and I guess you could say I am kind of obsessed with it. But it is, for the most, a healthy obsession (she writes in her defense). I used to love to eat it deep-fried (still do) but read my story in Kitchen Window to see how my obsession took a turn for the healthy. A delicious, delightful turn.

PS- As much as I love it, I do admit that I cannot grow it to save my life. I tried once and what came up were giant pods that hardened in no time and look more like weapons than sweet, delightful okra. So I leave the growing to people with greener thumbs than mine and promise to stick with cooking it!

And now, here is a lovely recipe by the amazing Martha Foose – a simple yet delicious way to use okra.

This photo is by my amazingly talented friend Sala Kannan.

All For Okra And Okra For All

by Martha Foose

“Okra is often discriminated against because of its very nature,” writes cookbook author Martha Hall Foose. “Soaking the okra and flash-frying thin strips produces a crisp, tender side dish that has none of the offending slime often associated with this delectable vegetable.” This recipe is adapted from her book Screen Doors and Sweet Tea (Clarkson Potter 2008).

Makes 6 servings

1 quart water

1 cup cider vinegar

1 pound small, tender okra pods, trimmed

4 tablespoons vegetable oil

1?2 yellow onion, thinly sliced

1?4 teaspoon red pepper flakes

3 cloves garlic, minced

1 ripe medium tomato, seeded and diced

Combine the water, vinegar and okra in a large bowl. Soak the okra for 1 hour.

Drain and pat the okra dry. Using a sharp knife, cut the okra lengthwise into thin strips.

In a large skillet, heat the oil over high heat. Add the onion and red pepper flakes, and cook, stirring, for 2 minutes or until the onion is soft and golden. Stir in the garlic and cook for about 1 minute more; do not let the garlic darken. Using a slotted spoon, scrape the onions onto a plate and set aside.

Stir-fry the okra in the skillet until tender, 3 to 5 minutes.

Stir in the tomato and onion. Cook and stir for 2 minutes. Serve immediately

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  1. When my folks grew okra in Texas, they always picked it the day after each flower closed… any longer than that and you get large green pieces of wood. Breaded, fried okra — with a bit of cayenne in the breading — is Texas popcorn.

  2. Okra and potato are the two veggies I can eat, even if you write it on a paper and pass it on to me.. Love your version of fried bhindi.

  3. Beautifully simple recipe. I love Okra, especially pan fried crisp with caramelized onions. Love the addition of tomato in this recipe. Thnx for sharing!

  4. I love okra in all forms, and the slime doesn’t offend me even slightly! Thanks for this recipe.

  5. Monica, I have a deep love for okra too! I make it at least once a week with onions, tomatoes & green chillies! I like your idea about soaking the okra in cider vinegar!

  6. Your dishes look yum … loved the presentation of the food ! good work
    you can view some of my dishes on http://kitchensojourn.blogspot.com ! i would be really happy if you follow it

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