2 pounds fresh whole okra
extra-virgin olive oil for sautéing (approximately 1/2 cup)
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 teaspoons turmeric, or to taste
kosher salt and freshly ground
pepper to taste
Slice okra diagonally into 1/2-inch pieces. Heat about 1/4 cup olive oil in a large sauté pan over medium-high heat and cook the garlic and ginger for about 2 minutes, being careful not to burn the garlic. Add okra and sauté for 2 more minutes. (Okra soaks up a lot of oil, so add more oil as necessary but not so much the mixture becomes soggy.) Season with turmeric, salt, and pepper and continue to sauté for another 3 minutes. Serve hot.
Serves between 4 and 6.
This is one of several recipes featured in the July, 2006 Texas Monthly article “Peas Be With You”.
