Even in a year with cooler temperatures and average rainfall, August is a tough time to be growing food in Texas. There is a natural lull in the season as most plants go into a semi- dormancy to preserve water and energy in the hot hot heat of a Texas summer. But the one veggie you can always count on in August is okra.
Related to hibiscus and cotton, this tropical plant was cultivated by the Egyptians as early as the 12th century BC. Okra was brought to the Caribbean and the southern US in the 1700’s from West Africa in the slave trade. In French, okra is known as gumbo, from which derives the name of the popular Creole stew thickened with okra. Now Okra can be found in cuisines from most tropical and subtropical area of the world where the plant grows prolifically in the heat.
Okra is a great source of vitamin A and folates as well as being rich in 
iron, calcium, and vitamins C & K.
When buying okra, choose pods that are bright green and not woody. Store okra in a paper bag in the
door, or other warmer part of your fridge. Do not wash the okra until you are ready to cook it.
Mostly we see okra either fried, in gumbo, or stewed with tomatoes. These are all delicious, but there are many other ways to cook the pods. Be aware that the more you cut okra and the longer you cook it the more gooey it can get. If you’ve been turned off by okra in the past because of the goo, try just chopping off the ends and grilling the pods. Super fresh okra can even be eaten raw! My favorite way to cook okra is to saute 1 inch pieces in a cast iron skillet over very high heat with onion, garlic, fresh ginger and Indian spices like curry, turmeric, cumin and coriander. I might even throw in a diced tomato if I’ve got one handy....
Here' a recipe from Madhur Jaffrey's _World of the East Vegetarian Cookbook_:
Basic Indian-Style Sauteed 
Okra
1.5 lbs okra cut into 1 inch pieces
6 T veg. oil
2 onions
6 cloves garlic
1/2 tsp turmeric
1 1/2 tsp salt (Adjust to taste)
1/4-1/8 tsp cayenne pepper
freshly ground black pepper
Sauté the onions and garlic in the oil for about 5 minutes. Add the okra and saute another 5 minutes (the okra should be a bright green after this). Add the spices and mix to coat the okra with them. Add 1/4 cup of water, cover, and simmer for 15-20 minutes or until the okra is tender. Uncover and cook down until any water is gone.
