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nithya is correct - the key is to avoid having any water at all left on the okra after washing it. And it's very difficult to dry. Dry it completely!

Once dry, and sauteed Indian style, you will have no problem with glueyness or ooze - it's a totally different thing from the okra many Americans have encountered growing up - texturally delicate, with rich, meaty flavor.

I've never cooked okra or had it except in the Campbell's Chicken Gumbo as a child, but I'm a fan of the Sweet Potato Queens and a description in one of the books about how you can stick the gluey trimmed ends onto your face and they'll stay there all day, and how it's good to go about your business in town just for the looks you'll get.

I like okra period; I think its a totally underrated veg, but I'm a Southern girl at heart so honestly I have to say I love it best fried!

ace1025: This is fascinating. I'm only familiar with the large, plump green variety. Were the okra available in India the same color and size?

@simplysw1130 It depends on the size of the pot, I think. It shouldn't be necessary with a snug pot, but it won't hurt to add water, since you can always cook it off later when you reduce the sauce.

I made this tonight and it was delicious. I used white balsamic, and finished it off on the grill, though the skin was plenty crispy without the grill time. This recipe will be a keeper!

I adore adobo and eat it at least every couple of weeks. I follow roughly the same recipe formula as most, and definitely third/fourth? the pork lovers. A friend told me the secret to adobo is not to stir the stew for about 15 min after adding the vinegar. Not sure if there's any basis to that, as I've never been brave enough to find out :)

@Geenersaurus, I agree with shannona that it's probably achiote or some annato seed product. It doesn't have a strong flavor (unlike cumin) , is used for coloring, and is used in Filipino cooking.

to geebersarus: my mom adds achiote. i think that is the magic filipino spice.

i can't wait to try this recipe. my mom doesn't use measurements, so any interpretation she has tried to pass onto me has failed!

When my father makes adobo, he says he puts a yellow spice in it for color. I don't remember the tagalog name for it but I am thinking it's turmeric or cumin. He and my mother also say no ginger in the recipe.

The BEST adobo I've had was the pork belly adobo from Valerio's in San Jose. I couldn't stop eating it! It is a sometime food as the fat was so thick, but delish nonetheless. Frying the meat after cooking is the best part with the crispy, vinegary bits.

After having tried a couple of Chicken Adobo recipes from SI that had ginger among the ingredients -- and having been told in no uncertain terms by Filipino friends that ginger did not belong in this dish, I am very much looking forward to trying this and getting a more favorable review from my friends.

For the record, I didn't find anything wrong with the recipes that included ginger...but when I'm told (by someone who ought to know) that an ingredient should not be there, I hesitate to include that item again.

i just had chicken adobo this weekend. i used the recipe from the burnt lumpia blog-one of the best filipino food blogs out there. yum!

Hi Blake! I'm from the Philippines and I gotta say, you should try making this with pork, as Lorena mentioned. Ups the flavor at least 10-fold! Throw in some garlic fried rice...mmmmm...good thing my keyboard is water(drool)proof. Yum! ^_^