I am cooking okra!

My hatred of okra dates back from birth. Don’t like the look, smell, taste, sound, name.

My Black card has already been revoked so I have nothing more to lose.

I also used to loathe many vegetables until I moved to the Bay Area of Northern California and experienced vegetables roasted. Game changer, a little olive oil goes a long way.

So imagine my surprise when I get the recipe of the week from “The Good Life”: SPICY OKRA DELIGHT

Also I don’t enjoy spicy foods but I can regulate the spice.

It’s time to let go of my judgement of okra.

Here’s the recipe:

Spicy Okra Delight!

Equipment

Cutting Board

Measuring Spoons

Mixing Bowls

Large Kkillet

Grater

Citrus Squeezer

Serving Dish

Ingredients

1 lb Fresh Okra sliced

1 tbsp Olive Oil

1 tsp Tumeric

1 tsp Smoked Paprika

1/2 tsp Cayenne Pepper adjust to taste

1 tsp Cumin Seeds

1 small Onion finely chopped

3 cloves Garlic minced

1 inch Ginger grated

1 medium Tomato diced

1/2 juice of Lemon

Salt & Pepper to taste

Fresh Cilantro for garnish

Instructions

Prep the ingredients (10 minutes) – Wash and slice the okra, chop the onion, garlic, ginger, and tomato.

Heat the oil (1 minute) – In a pan over medium heat, warm olive oil and add cumin seeds. Toast until fragrant.

Sauté aromatics (3 minutes) – Add onions, garlic, and ginger. Sauté until onions are soft.

Cook the spices and tomatoes (2 minutes) – Stir in turmeric, paprika, cayenne, and diced tomatoes. Cook until tomatoes soften.

Add the okra (7 minutes) – Stir in sliced okra, mixing well. Cook until tender but slightly crisp.

Season and finish (2 minutes) – Add salt, black pepper, and a squeeze of lemon juice. Garnish with fresh cilantro and serve hot!