You’re Just Going to Have to Trust Me on This One, Part 2: Everyone Loves Okra

Okra has a bad reputation, even for a vegetable. “Slimy.” “Ropy.” “Gelatinous.” “Eeeew, what is that?!” Okra’s heard it all (the technical term is “mucilaginous,” btw). Wondering what those slimy grayish-green rounds in your gumbo could be? It’s okra, exuding all that ropy gelatinous goodness so that your gumbo isn’t soup instead. Expecting a hush puppy on the buffet? Ha ha ha – it’s deep-fried OKRA, cut into deceptively hush-puppy-shaped pieces just to make you sad.

If you’ve eaten it, you have an opinion – love it or hate it, nobody feels “meh” about okra. I once took a huge gamble and served it to a dinner guest without clearing it first. Luckily he was originally from Texas and was completely delighted that I’d somehow figured out he loved and missed the okra his mom used to make. This is not a gamble I’d usually recommend taking. Except….

Except for this recipe. It’s good, and it’s simple, and it’s practically foolproof. I’ve only messed it up once in 6 years, and that was because I overcrowded the pan. Even then it was still good, just not as sublimely, supremely tender as I’d become accustomed to. There are never leftovers, no matter how much we make. It’s an Indian recipe but it goes with all sorts of things, especially things from the grill, because the spices aren’t overwhelming. Trust me on this – you love okra.

Adapted from Madhur Jaffrey Indian Cooking, my first Indian cookbook (and still one of my favorites; thank you, Donna!). Use a big cast iron skillet for this and cleanup will be much easier.

Indian Okra with Onions

Canola or other neutral oil
1 tsp whole cumin seeds
1 lb. okra, cut into ½-inch rounds
1 medium onion, chopped
½ tsp salt
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp lemon juice

Heat at least 6 tablespoons of the oil in a large cast iron skillet over medium-high heat. When the oil is hot, add the cumin seeds and let sizzle for a few seconds, until the seeds turn dark and start to smell fragrant. Add the okra and onions and spread out in an even layer in the pan. Cook for about 10 minutes, turning the okra carefully every few minutes. Once the onions start to brown, turn the heat down to medium and cook for another 5 minutes or so. Add the salt and spices, stir carefully, and cook for another 5 minutes, stirring occasionally. The onions should be very soft and golden brown and the okra will be tender and toothsome (not at all slimy!).

You can hold this for about 10 minutes on the stove before serving, but don’t let it sit too long. You can also double the recipe, but make sure that you’re using a large skillet; crowding the pan will give you slimy okra and then you won’t trust me anymore.