Recipe from Bon Appetit, Y’all, a collection of recipes and stories from three generations of Southern cooking by Virginia Willis.

INGREDIENTS

1/4 cup canola oil

1 pound small to medium okra, whole

1 onion, preferably Vidalia, chopped

2 cloves garlic, very finely chopped

1 tablespoon finely chopped fresh ginger

2 tablespoons ground cumin

2 tablespoons ground coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1 (28-ounce) can San Marzano tomatoes, chopped, with juices

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh cilantro, for garnish

PREPARATION

Line a plate with paper towels. In a large skillet, heat the oil over medium high heat. Add the okra and cook until lightly browned, about 4 minutes. Transfer with a slotted spoon to the prepared plate.

Add the onion to the residual oil in the skillet nd cook, stirring occasionally, until golden, about 10 minutes. add the garlic and ginger and cook until fragrant, 45 to 60 seconds. Add the spices and stir to combine. Add the tomatoes with juices, and stir to combine.

Cook until slightly thickened, about 5 minutes. Add the reserved okra and stir to combine. Decrease the heat to medium low and cook until the okra is tender, about 10 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with cilantro and serve immediately.