An Abundance of Okra...

How can only four days feel like a week and half? As I mentioned in my last post, working 60 hours over the past weekend, Monday, and Tuesday left me a wee bit fatigued and discombobulated... as well as grateful and giddy to have emerged successfully on the other side of my 60 hour tunnel!

Somewhere amidst those 60 hours, as a coworker and I wandered to our cars for a brief respite at our respective homes, she casually asked, "Do you like okra?" Now of course, you, my wonderful dear readers, could have already anticipated my resounding yes... Next thing I knew, in a bounteous shower of generosity, Shannon had presented me with an entire, mammoth shopping bag brimming with okra!

I'm easily amused by nature, and when one suddenly places a bounty of one of my favorite vegetables in my arms, well, you can imagine the gleeful result.

The recipe I prepared that very night is surely known to many of you... Already beloved throughout the blogging community, I almost thought I shouldn't perhaps post about this recipe, since it is so well known... I quickly changed my mind, however, out of longing to share the fondness and respect we have for Madhur Jaffrey's Dry Okra... I shall share here the version of the recipe we prepare, which is scribbled down on a small sticky note, shared with me over the phone by my college roommate Lisa, who recollected the recipe from her copy of Jaffrey's classic cookbook, which holds a permanent place at the end of Lisa's kitchen counter...

Of course, I too thoroughly recommend adding Jaffrey's gorgeous text to your collection... and I definitely endorse making this recipe in vast quantities... Perhaps not with a whole bushel of okra, as I did, but almost...

Madhur Jaffrey's Dry Okra (Adapted from Madhur Jaffrey's Indian Cooking)

1 lb fresh okra, cut into 1/3" slices

1/4 cup canola oil

1/2 tsp cumin seeds

1 onion, chopped

1/4 tsp ground cumin

1/4 tsp ground coriander

1/2 tsp amchoor powder or 1 tsp lemon juice

1/8 tsp Cayenne pepper

~ In a large, preferably non-stick skillet over medium-high heat, let the cumin seeds sizzle in the canola oil for 10 seconds.

~ Add the okra and canola oil, and saute until the okra and the onions begin to brown.

~ Reduce the heat to medium, and keep sauteeing for 5 more minutes, stirring gently and frequently.

~ Stir in the cumin powder, coriander, amchoor powder, and Cayenne pepper. Saute for 5 more minutes, continuing to stir as needed to keep the okra from sticking.

~ Serve the dish warm, ideally, although it's delicious cold as well!