I have a special place in my heart for home cooked fried okra. It kind of makes me swoon. It definitely makes me happy. But ...

But since fried okra is often breaded with cornmeal, it can make a seamless transition into your next batch of cornbread.

Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra.