Okra is among Cafe Drake's most beloved vegetables and one we prepare weekly, in many different forms, so adaptable is this delicious green. The recipe below, while vaguely East Asian in flavor, makes a perfect accompaniment to many Western entrees.
Heat 1 T. of canola oil in a large skillet until quite hot. Now add 6 curry leaves (if you don't have, skip this part but try to snag some for the future - they keep forever in a freezer bag, frozen) and 1 t. cumin seeds, 4 chopped shallots, and either a few dried red, or fresh green, chilies. Cook for a minute.
Add 1/2 lb. trimmed okra (do not chop - leave whole - just trim a tiny bit off the top stem), 1-2 t. salt and about 1/2 cup water. Stir quickly then cover and simmer on low heat for 6-7 minutes.
Toss in 1/2 cup coconut milk and heat for 2-3 minutes more.