Okra with tomatoes recipe
A colourful and delicious way to cook okra.
Ingredients ½ kg okra 3 tomatoes (chopped) 2 onions (chopped) 2 green chillis (de-seeded and chopped) 2 tbsp oil ½ tsp powdered turmeric ½ tsp powdered red chilli 1 tsp cumin seeds Salt to taste 1 tbsp lemon juice Options If your family doesn’t like okra, this recipe would work well with green beans. |
Method Top and tail the okra and chop them into little rounds about 1 cm thick. Fry them on a low heat, covered, for about 5 minutes, stirring frequently to prevent sticking to the pan. I like to use a wok or karhai shaped pan rather than a saucepan which has corners for things to stick to. Once the slimy juice has come out of them with the heat, and they have started to go soft, add the cumin seeds and cook for a minute. Add the tomatoes, onions, chillis, turmeric, red chilli and salt. Mix well and cook on a medium heat, covered, for about 5 minutes, stirring frequently to prevent sticking. When it is ready, the onions and okra should be soft, but not over-cooked, and it should look multi-coloured, green from the okra and red from the tomatoes, not brown and mushed together. Taste the salt and add the lemon juice, cook for 1 minute and turn off the heat. |
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