Growing up I was a pretty picky eater (some would say I still am). This was especially evident on family trips to India to visit relatives. In my grandmother’s house the routine was the heaviest meal first thing in the morning, a light lunch in the afternoon, followed by a late dinner. Coffee & tea breaks were interspersed throughout the day. Back then, all the food available was Indian. Having Indian food all day was difficult for my brother and I and we would get pickier and pickier as our trip progressed. Of course, I now realize how amazing and healthy the food made by my loving aunts was with fresh local coconut, curry leaves and vegetables.
My grandmother would always ask me how am I going to cook for my family (most especially my future husband) if I am such a picky eater. More specifically, if I just cooked what I liked to eat, she pitied my poor husband. Of course, this was funny for me as I was just a kid and thoughts of a spouse, or what I would cook for him, were far from my mind. However, I would try to reassure her that I loved cooking and would make whatever my family liked.
I always think of my grandmother when I make okra. I have never really liked okra in any form, however it is my husband’s favorite vegetable. Okra is at its best in the summer so it’s a great time to cook with it. Here it is stir fried and slightly crispy with some healthy spices.