- 2 Tbs. olive oil
- 3 Tbs. butter
- 1 medium onion, roughly chopped
- 1 pound fresh okra, ends removed and sliced into 1 ½- to 2-inch pieces
- ½ tsp ground cumin
- ½ tsp ground ginger
- ½ tsp ground coriander
- ¼ tsp ground black pepper
- Salt to taste
About this recipe
Okra likes it hot. The plant thrives in climates like Florida’s, growing tall in full sun throughout our steamy summers. And since harvested pods are quickly replaced with new growth, you can expect abundance from an okra plant – the crop will keep coming until cooler weather prevails.
That abundance, however, isn’t always welcome. The ability to grow in heat is largely due to okra’s high concentration of mucilage (a thick liquid stored in the plant’s cells), which creates the “sliminess” that turns some off from the vegetable, or causes them to relegate it to a soup and stew thickener (hello, gumbo) or to the deep fryer. But by following a few tips (see box), you can let okra be the star, as in this dish.
Serve it as a side to chicken curry, or toss in some split grape tomatoes and a handful of shrimp dusted with similar spices near the end and serve with saffron rice for a simple main dish that’s perfect for a hot summer night.
Put olive oil and butter in a large skillet over medium low. Add the onion and cook until tender, about 4 minutes, then raise heat to medium high.
When the onions just begin to sizzle, stir in the okra and all spices except salt. Stir gently for a minute or two, then reduce heat to low and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. Salt to taste.