Okra and Broccoli Rabe with Indian Spices

Trim tops and bottom tips off each okra and discard. Cut remaining body of each into 1/2-inch pieces.

Heat oil in a large wok over medium high heat. Add okra and toss to coat. Peel onion and cut into small dice. Add onion to okra. Continue to toss okra and onion every minute or so to evenly distribute and brown.

Between tossing, mince garlic and grate ginger. Add cumin seeds, ginger, and garlic to the pan after the okra has been working for about ten minutes. Reduce heat to medium.

Trim the woody ends off the broccoli rabe and discard. Cut the remaining stems and leafy greens into one inch pieces. Add the broccoli rabe to the okra mixture along with some salt and pepper and continue to cook for about five minutes, tossing frequently, until the broccoli rabe is tender.

Add the juice of one lemon and extra salt and pepper if necessary. Serve with rice and a meat like grilled lamb chops or kebabs.