indian spicy okrarating:
250g fresh okra
2 medium onions, finely chopped
2 green chillis, seeded and thinly sliced
3/4 tsp ground cumin
Soak the okra in a bowl of water, lightly salted, for about 5 minutes. Cut the heads off the okra, just below the bulge at the top, then slice the okra (about 1/4 cm thick). I find it looks nicer if you slice them on the diagonal, like runner beans).
Heat the oil in a large frying pan, and fry the onion over a low heat until golden brown. Add the chillis, stir, and continue frying until they lighten a little in colour.
Add the ground cumin, stir, and fry for around 30 secs. Add the sliced okra, sprinkle over a little salt, and fry until the okra is al dente, stirring reasonably frequently to prevent it sticking to the pan.
Serve as a side dish for a curry.