Fresh
okra is only just now available
at my local farmer's markets - I bought the first baskets a week ago and knew I had to cook them up
fried with my favorite all - purpose Paleo flour, Otto's Cassava Flour.
Preeti Mistry uses her mom's cabbage and potato sabzi, seasoned with
fried curry leaves, mustard seeds, and chilies, as a slaw in her sliders
at Juhu Beach Club in Oakland, C.A. And
at Chai Pani in Asheville, N.C., chef Meherwan Ihrani will turn Bhindi Masala, or spicy
okra, into a bruschetta topping, brushing griddled bread with ghee and sprinkling crushed pistachios and fresh cilantro over the top.