- contributed by Shar Puskala
Ingredients:
•Couple handfuls of fresh okra, cut into pieces OR 1 cup of frozen okra
•1 small onion, finely chopped
•salt to taste
To Prepare:
In a medium frying pan, add oil to coat the botom.
Add the onions until golden
Add okra; don’t let the pan overcrowd.
Add salt to taste
Stir frequently
You can cover, but watch it carefully. You want the okra to be crsipy, not soggy. So don’t leave it covered for too long
The dish is done when okra is crispy and salted well
Serve with rice
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