I have to apologize for this not-so-great shot which was taken on my iPhone at dusk, but this recipe is so good that I’m hoping you’re willing to overlook the bad photography. Ameeta is one of my mom’s close friends. Everyone covets invitations to her house because she is one of the best cooks around and always surprises you with her creations. She had us over last weekend for a last minute barbecue, and the spread, as usual, for incredible. She started us off with these crispy ladyfingers. I posted an Indian style okra recipe a while back, but I have never had them grilled whole. The idea wouldn’t have occurred to me, but Ameeta is a star with the unexpected. Since there is no chopping required, they take take less than five minutes to put together. The dish was wiped out within minutes of her putting it out, and I’m happy to say that I managed to snatch the last one! ~Shivani
1 pound of okra, whole
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 teaspoon of cayenne
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon of olive oil
Heat barbecue or grill pan to high.
Wipe okra dry with cloth.
Mix together salt, sugar and all the dry ingredients in a bowl.
Add oil to okra in a large bowl and toss well to mix using hands to get the okra well oiled.
Add the spice mix to the bowl and toss well to get the spices to adhere to the okra.
Using a vegetable grilling mesh or a cookie cooling rack (sprayed well with oil) spread the okra in a single layer onto the barbecue or directly onto the grill pan.
Using tongs turn a few times making sure okra is cooked and brown spots appear, about 10 minutes or so in total
Try this dish with any type of grilled chicken, fish or meat. They would also be ideal with the Turkey Kebabs I wrote on a few weeks ago.