Okra and Chiles

September 18, 2006

Okra and Chiles

Contributed by Stefanie Herrmann, TCSA friend.

1 handful of okra, sliced (it is imperative that the okra be completely dry before slicing, or it will be slimy)
2 fresh chiles or bell peppers, sliced or chopped
1/2 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste

In a skillet, heat oil and toss chiles and cumin.  Saute until tender.  Add okra and saute until tender (5 minutes or so).

Fresh chiles can be replaced by roasted chiles, except these are added after the okra is cooked.  Make sure to remove trace of water from roasted chiles (if you rinced them) before adding them to the okra.

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