Okra and Tomatoes

When you see the long, green, tapering pods of okra, you can understand why they are sometimes called ‘lady’s fingers’. They should look soft and fresh, almost velvety: avoid dry-looking brown ones. To prepare them, cut off any stalks and pare the cones lightly. Do not pierce the pods. Some will burst in cooking inevitably, and add their creamy seeds and juicy smooth liquor to the sauce, but the dish will look and taste better if most of the pods remain whole.