Okra sauteed with onions, tomatoes and spices
If you’ve only ever had okra in a gumbo, you have got to try this recipe. Sautéed with onions, tomatoes and spices, the okra absorbs these flavours, doesn’t become mushy and tastes absolutely delicious. One bite and you will become a convert.
The key to success is to keep the heat slightly below medium but not too low and don’t stir the okra overmuch.
1 lb fresh okra
2 tbsp vegetable oil
½ tsp cumin seeds
2 cloves garlic, finely chopped
1 medium onion, chopped
1 plum tomato, diced
Salt to taste
½ tsp each: garam masala, ground coriander, turmeric
¼ tsp cayenne pepper
Trim ends and cut okra in half.
Warm oil in deep non-stick skillet over medium high heat. Add cumin seeds, sizzle for 30 seconds. Add garlic and onions, sauté until onions are slightly softened, about 3-4 minutes. Add remaining ingredients and okra. Stir well to mix, cover skillet and reduce heat to medium low. Cook, stirring very occasionally until okra is tender but not mushy, about 20 minutes.