(courtesy of Chef William Dissen)
Serves 6–8
1 lb okra
¼ cup olive oil
2 yellow onions, thinly sliced
1 tsp garlic, minced
¾ tsp cayenne pepper
½ tsp turmeric powder
2 plum tomatoes, medium diced
1 tsp. garam masala (an Indian spice containing coriander, black pepper, cumin, cardamom, and cinnamon)
salt & pepper to taste
Wash okra and cut off stems. Slice into quarter-inch thick rings. In a large sauté pan, warm oil over medium-high heat and add onions. Cook until translucent about 5 minutes. Stir in garlic, cayenne, turmeric, tomatoes, and okra. Cook for two minutes, then reduce heat to medium, cover, and cook for five to eight more minutes. Remove from heat and stir in garam masala, salt, and pepper. Serve warm with pita or roti bread, lime wedges, and yogurt.