Okra Stew
Photo: Ajna Jai / Contributor
We are heading to the end of okra season here in Houston. Cruising on a forever hunt to cook okra in different ways without absorbing an excessive amount of fat or becoming slimy has been a journey for me. As you will see in this recipe, I am still discovering new ways. If you merely sauté or fry okra, it does absorb a lot of fat but when adding it raw to a stew or a curry, it does not. The sauce, or the curry, on the other hand must have the necessary depth of flavor to complement the okra. I’ve used canned crushed tomatoes, but if using fresh, simply double the quantity of tomatoes (3 cups minced) and simmer them for a longer time until they thicken up before adding the okra. Enjoy this stew on its own or with a bowl of steamed rice, tortillas or a roti.