Stewed Okra and Tomatoes

posted in: Recipes | 0

2 tablespoons vegetable oil
2 garlic cloves, minced
1 small red onion, thinly sliced
1 teaspoon pure chile powder, such as ancho
Pinch of cayenne pepper
1 teaspoon cumin seeds
1 teaspoon turmeric
1 pound okra, stemmed and sliced 1/2 inch thick
2 medium tomatoes, coarsely chopped
1/2 cup water

In a medium skillet, heat the vegetable oil. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.

Add the okra and cook for 2 minutes, tossing. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes. Season with salt and serve.


The stewed okra and tomatoes can be covered and refrigerated overnight. Reheat gently before serving.


Steamed basmati rice.

from Food & Wine

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