One day I selected all my students who weren’t familiar with okra and had them execute this recipe. Hesitant bites gave in to “I can’t eat fast enough”—proving yet again that the right recipe can change the ways of the most doubtful doubting Thomas.
Trim the caps off the okra, being careful not to cut into the pods. Cut the pods into 1-inch lengths.
Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until they sizzle and turn reddish brown, 5 to 10 seconds. Then stir in the chiles and cook until they blacken slightly and smell pungent, about 5 seconds.