Indian Okra

Paw Paw’s garden overfloweth with okra.  He sent me home with a five gallon bucket full this September, and I have several plants of my own growing in the garden!  I blanched and froze three bags for gumbo, pickled

two jars, saved a few for boiling whole and still had some left over to make this Indian style okra recipe.

Prepare this simple dish in a skillet.  The onions give the okra a sweet flavor unlike the traditional Cajun preparations.

by Elizabeth Savoie Dronet

3 tablespoons butter
1 medium yellow onion, chopped
1 pound sliced fresh okra
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
salt to taste

Melt butter in a large skillet over medium heat. Add the chopped onions, and cook until tender. Stir in the okra and seasonings. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 10 or so minutes, stirring occasionally until okra is tender.

I served this okra along side baked sweet potatoes and chickpea and apple curry with rice.