Okra will likely be around for a couple more weeks. Here’s a new idea for preparing it.
2 Tbsp vegetable oil
1 medium onion, sliced
1 jalapeño, fresh, sliced lengthwise
salt and pepper
3 Tbsp fresh ginger, peeled and grated
4 cloves garlic, crushed
1/4 tsp ground turmeric
2 tsp ground cumin
1 Tbsp coriander
1 lb whole okra, washed and dried
2 tsp lemon juice, freshly squeezed
1 lg tomato, cut into large chunks (optional)
1 cup cilantro, roughly chopped
1/4 c plain yogurt
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, stirring frequently. Add curry leaves, jalapeño, salt and pepper to taste. Stir to combine. Add ginger and garlic and sauté for 1 or 2 minutes.
Lower the heat to medium, add spices, okra and lemon juice. Mix well, cover and cool, stirring occasionally, for 5 minutes. Add tomato chunks and chopped cilantro. Stir gently to mix. Cover and cook for 3-4 minutes.
Place okra onto a platter and drizzle with yogurt. Garnish with fresh cilantro leaves (optional). Serves 4-6.