Okra with Shallots

Name: Okra with Shallots
Yield: serves 4
Ingredients: 12 ounces fresh okra; 1/4 cup olive, canola, or peanut oil; 1/2 teaspoon whole cumin seeds; 3/4 cup (2 ounces) shallots, or onions that have been peeled, cut in half lengthwise, and cut into fine half rings; 1 1/2 teaspoons ground coriander; 1/4 teaspoon crushed red chilies; 1/2 teaspoon salt; 1 teaspoon lemon juice

December 9, 2011

This is easily my favorite okra recipe, though I must admit to loving plain, crisply fried okra as well. Okra is a vastly misunderstood vegetable. First of all, it should be young and crisp when it is harvested. Then, it should be cooked so its mucilaginous quality (that is, its slimy aspect) is somewhat reduced. Look for small, tender okra. They are the best. Pinkish-red onions in the north and shallots in the south are the onions of India. As shallots seem to be getting larger and larger, I suggest that you use about 3 of the larger ones here. When I was a child, all I wanted for lunch was this okra dish, some chapatis, My Everyday Moong Dal, and a yogurt relish. You may, of course, serve this with meat curries as well.

Recipe notes

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