The first thing to be spotted in markets at the turn of April or May as soon as the short fairytale called winter is over is okra pods. It probably tops the list of summer vegetables in India. I would compare the hue and cry about it to sight of fresh tomatoes here. I would accompany my grandmother to our daily vegetable vendor, leaned over his cart and gazed at the pile of okra that occupied half of the space and observed how my grandmother chose the dark green, soft, slender ones while arguing about how costly he sold his produce. Almost each week, sometimes more than once, okra formed a part of our meals. My mother tells me that it was my grandfather’s favorite vegetable so our family recipe repertoire is packed with a lot of ways to cook it. As the summer progressed, by the months of July and august and with the knock of monsoons and okra slowly losing their crisp texture, only then the focus shifted to other vegetables.
However, it was not until I met the husband that I cooked okra with potatoes. Kid you not, I had not even heard about it in all my years of living in northern parts. It’s hard to say if his suggestion to do so was driven by his childhood food memories or his obnoxious need to combine potatoes with each and every food group possible, but the deal didn’t get too bad here and these two vegetables worked beautifully the first time I cooked them. We continued discussing for many years, each chance I got to get okra home as to how the recipe can get better and better until I mastered it.
These emerald looking, slender beauties pair with earthly flavor of starchy potatoes so well. On the lines of stuffed okra, I always add fennel seeds to my okra recipes and you will need to do that to know how deliciously this grassy vegetable braces the liquorice of that spice.Try it. The deal with dealing with all the nuances which people associate with okra is not to go too stingy on oil quantity  as well as not to let the vegetable steam too much while cooking. I cover it for no more than few initial minutes after its added to pan and then continue cooking uncovered till its done, this preserves the beautiful color as well as eliminates the chances of mushy okra.
Serve these as a side with daal (lentils ) and rice or with skillet fried flatbreads and chutney. It is good on side as well as on its own.
Nice recipe! Will definitely try this..
Thank you. Hope you like it!
awesome! I have some Okra and i was going to boil it.. but this is much better! thank you for sharing 😀
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so glad I found your blog & Happy to connect with you 🙂
Definitely, this would be better than boiled okra ..haha. Hope you get to try it!!
Okra is my favourite…😋😋😋 I love the recipe.. Huge thank you!!
Thank you. Have a beautiful weekend!
hahah i’m like your husband—i love potatoes with all my curries lol thanks for the recipe!
I know what you mean 🙂 thank you for stopping by!
This looks just delish, I’m going to give it a try.
Looks delicious, I have never tried making okra but I do enjoy it. Beautiful blog, by the way. I’m looking forward to trying some of your recipes!
Great to see a recipe with okra. I’ve just started appreciating this odd vegetable. I love it grilled.
Looks really good..must try this
I am DEFINITELY going to try this recipe. Looks delicious!
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I love how desi people cook Okra, this looks great 🙂
mmmmh yummy! love this recipe! and your pictures…really well done!!:) Maybe you find something interest for you on my blog http://www.backstubenpoesie.wordpress.com 🙂
I LOVE OKRA! GOTTA TRY THIS!
My mouth is watering just looking at the pictures 🙂 Okra and spice is a perfect match. Should def. try this!
This looks amazing! Love okra!
Made this for a party this weekend. Went down like a treat. thank you for sharing a lovely recipe.