I'm not real familiar with the bay area, but I will be in berkeley on a sunday morning soon, and I'm wondering where I can go to get some fried okra. I'm a transplanted southerner who has done without long enough.
Okra and tomatoes are a centuries-old pairing. It’s a remarkable union of late-summer flavors that comes from using peak-season produce – tiny fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.
Slowly softening the onion and garlic is key to a silky, creamy blended sauce. If you have Madras curry powder, use it for slightly more heat and richer flavor; standard curry powder will also be great.