Grilled Okra

The best place to chill out after a hot day in Yangon is 19th Street, which becomes a small-scale version of a night market. Pick and choose what you want from various vendors cooking skewered fish, meat, and vegetables and then take a seat and order something to drink. Somehow, the vendors find you. Grilling vegetables, like okra, gives them a meaty, savory quality that perfectly complements Tomato Shrimp Relish. It all goes down easy with a chilled Myanmar beer.

Serves 4 as side dish


14 ounces okra (about 20), stem ends trimmed

1 tablespoon canola oil


1 cup Tomato Shrimp Relish

(page 45), at room temperature

1 lime, cut into wedges



Preheat a grill over medium-high heat or have a grill pan ready. Soak wooden skewers if using a regular grill. If using a grill pan, you can skip the skewers.

In a bowl, mix together the okra, oil, and a couple of pinches of salt.

If using a regular grill, thread 4 or 5 okra onto each of 2 wooden skewers, keeping the skewers parallel to each other so the pods look like rungs on a ladder.

Grill the okra until nicely charred in parts, 3 to 4 minutes. Spread the relish across the bottom of a plate. Pull the okra off the skewers, if using, and scatter the okra over the relish. Serve with a bowl of lime wedges.