Okra Is Dallas-Fort Worth’s Newest Boom Crop
Okra is widely used in Indian cuisine, added to masala with onions and tomatoes or stir-fried with ghee and turmeric. Vietnamese cooks often add it to sweet-and-sour fish soup along with tangy tamarind and aromatic herbs. In the Middle East, for a dish called bamya, okra is stewed in a lamb-and-tomato broth with garlic and pomegranate molasses.
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