Rinse the okra.

Pare the stems and any skinny leaves attached; they’ll look like tiny fronds. Don’t cut all the way down; leave about 1/4 inch/1/2 cm attached. Trim the very ends, too.

Slice the okra into 1/2 inch/1 cm slices. Tossing these into a bowl will help keep your cutting board clean. I didn’t bother.

Peel the shallot and slice it thinly. Peel and chop the garlic.

Place a large wok, karhi, or large, heavy skillet on the stove over medium high heat. Add the oil.

Once the oil is warm, add the aromatics. Allow them to cook for 2-3 minutes, stirring. Do not let them burn.

Add the okra, turmeric, salt, and pepper. Add hot pepper/cayenne, if using, taking care not to touch your eyes, mouth, or other sensitive spots.

Stir-fry the okra, keeping the vegetables moving, adjusting the heat if anything begins burning. If you are using mustard oil and it’s intense (all brands differ), open a window. Turn on your oven fan, if you have one.

The okra takes about ten minutes to cook through. Taste-carefully, it’s hot!–for doneness and seasoning. Add oil if necessary, moving the pan off heat and pouring a little oil down the side of the pan.

Serve okra with rice, noodles, or alongside poultry, white fish, or shrimp.

Okra will keep in a refrigerated container up to four days. Freezing is possible, but not recommended.

Notes:

This recipe is infinitely flexible. Add fresh minced ginger to the aromatics. Use scallions instead of shallots. Add vegetables like summer squash, green beans, or tomatoes to the okra.

A final note about cleaning up. Your knife and cutting board are bound to be sticky. Lemon juice or white vinegar cuts will cut through this easily.