A late summer's meal

I am an early riser. Ok, not really these days, but I'd like to be. One sizzling late August morning, we luxuriously slept til 10:30 before going to the farmer's market. By the time we got there, most farmers were out of the heirloom tomatoes I'd thought of buying, due to the hour or the weather, and Taco Deli was (gasp) out of tacos.

What most stalls did have in abundance, however, was okra. Now, it's easy to go a long time without having it any way but fried. And while I occasionally do get a craving for something greasy and breaded, I've pretty much weaned myself off fried foods (with the notable exception of fried avocado tacos... sigh).

That's where this recipe comes in. The okra was delicately crunchy and bright accompanied by stewed cherry tomatoes, and was a perfect side for Andy's cashew and sesame-crusted homemade tofu.Okra with Tomatoes (adapted from Madhur Jaffrey's World Vegetarian):

1/4 c peanut oil
1 /2 lb okra
20 cherry tomatoes
2 minced garlic cloves
2 tbsp lime juice
1/2 tsp ground coriander
1/2 tsp ground cumin
optional pinch or two of cayenne (I left this out, since the tofu crust was already spicy)
salt and pepper to taste

1. Cut the tails and tops off the okra and slice it into thin rounds.2. Heat the oil over medium-high heat. When the oil is hot, add the okra and saute for about 10 minutes, until it begins to brown.
3. Turn the heat down to medium-low, add the cherry tomatoes and saute for another 3 minutes or so. Be careful not to let brown turn into burnt.
4. Add the spices and gently cook for another 4-5 minutes, until the tomatoes release their juices a bit.
5. Reclaim your chair from the contented cat, and enjoy!