Pan-Roasted Okra and Sweet Onions with Lemony Masala
Cheetie Kumar, the chef behind Raleigh, NC restaurant Garland, combines Indian and Southern ingredients with ingenuity and ease. This dish is inspired by one that her late mother, Adarsh liked to prepare. "Mom would cut slits length-wise in okra, stuff each pod with a lemony masala paste, then pan-roast them, finishing the dish with sweet onions. She was a patient woman," Kumar says. "My lazier version relies on whole okra roasted and tossed with onions and spices while scalding hot. It's not as special as hers, but it's delicious and much easier."