The Purloined Recipe

from Indian Cooking by Madhur Jaffrey

Serves 4-6

14 oz fresh, tender okra
7 cloves garlic, peeled
1 whole dried red hot chili
7 Tbsp water
2 tsp. ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
4 Tbsp vegetable oil
1 tsp whole cumin seeds
1 tsp salt
1 tsp sugar
4 tsp lemon juice

Rinse fresh okra and pat it dry. Trim the pods by cutting of the two ends. Cut the okra into 3/4 inch lengths. Put the garlic and chili into a container of an electric blender with 3 Tbsp. of the water. Blend until you have a smooth paste. Empty the paste into a small bowl and add the ground cumin, coriander and turmeric, mix.

Heat the oil in a 9 inch frying pan or sauté pan over medium heat. When hot, put in the whole cumin seeds. As soon as the cumin seeds begin to sizzle (within a few seconds) turn the heat down a bit and pour in the spice mixture. Stir and fry for about a minute. Now put in the okra, salt, sugar, lemon juice, and 4 Tbsp of water. Stir to mix and bring to a gentle simmer. Cover tightly and cook on low heat for about 10 minutes or until okra is tender.

Recipes By Ingredient, The Recipes, chiles, garlic, okra, side dishes

from Danielle Adams

1/2 Onion
2-3 Tomatoes (depends on the size - 2 if x-large) Or 1 can diced tomatoes if tomatoes are out of season
Handful or More of Summer Squash
Handful or More of Okra
1 Tablespoon of Olive Oil
1 Tablespoon of Butter
Cajun Seasoning
Salt and Pepper to Taste
Can of Corn or 2 cups Butter Beans

Simply Sauté all of the above and then let it simmer for 15 minutes or so and it makes a great dish…sometimes I even add a cup or so of cheddar cheese on top at the end and then our kids really love it.

Recipes By Ingredient, The Recipes, beans, okra, onions, side dishes, squash - summer

In sterilized pint jars put

1 tsp dill seed
1/4 tsp celery seed
1 clove garlic
1 Serrano pepper (optional)

Pack tight with okra. Make a brine with the ratios (you may want to reduce this for less quantity) 8 cups water, 8 cups white vinegar, 3/4 cups salt. Heat brine to just boiling. Fill jars with brine. Cap and process in hot water bath for 10 minutes. Enjoy (best after two weeks of curing)

Recipes By Ingredient, The Recipes, chiles, dill, garlic, okra, pickles