If you want your okra cooked, here’s a recipe from Gerry Klaskala of Aria, demonstrated at the Peachtree Road Farmers Market in July. You can skip the mango powder, or find it at an Indian grocery. Leftover spice mix will work on all kinds of other vegetables or meats.
Ingredients:
2 tablespoons kosher salt 1 tablespoon cayenne 1 teaspoon coriander 1 teaspoon mango powder 1/2 teaspoon cumin 1/2 teaspoon cardamom 1/4 teaspoon black pepper Okra, as much as you like, sliced in half lengthwise Grapeseed or olive oil Lime Chives, minced, for garnish
Preparation:
In a small bowl, combine salt, cayenne, coriander, mango powder, cumin, cardamom and black pepper. Set aside.
In a heavy skillet, add enough oil to cover the bottom of the pan. When it’s very hot, add okra, cut side down. Cook until caramelized, then flip over and cook 1 minute more.
Arrange on serving dish cut side up. Season with spice mixture and a squeeze of lime. Sprinkle with chives and serve.