Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you ...

Plus, once you're done frying your okra, you can use the same hot skillet for your cornbread batter. The fried okra is the ...

Heat a wok (or large skillet) over a high flame ... of oil and heat until it is just starting to smoke. Add the okra, sprinkle with salt and stir-fry for a minute or two, or until the pieces ...

Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra.

In a separate pan, heat oil and fry the slit okra. Mix the fried okra with the paste and cook for another few minutes. Garnish with the peanuts, coriander and sesame seeds and serve with parathas ...