okra and tomatoes

(from nybanker’s recipe box)

Even people who don’t like okra have liked this. A hit with my vegetarian friends, have added tofu. Served over brown rice, it’s very satisfying.

Source: my own (from RecipeThing user cckelly)

Prep time: 15 minutes
Cook time: 40 minutes
Serves 6 people

Ingredients

  • 2 lbs. fresh okra, stemmed and wiped clean
  • (or substitute frozen, chopped okra)
  • 1/4 c. vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 2 green chile pepper, seeded and chopped
  • 1 Tbsp. coriander, ground
  • 1 tsp. cumin, ground
  • 1 16 oz. can tomatoes, chopped, undrained
  • 1/2 c. water (or broth)
  • 2 Tbsp. vinegar
  • 1/2 tsp. tumeric
  • 1 Tbsp. ground black pepper
  • 1/8th-1/4 tsp. salt
  • (Optional: if you like it spicy, add 1/4-1/2 tsp crushed red pepper)

Directions

  1. If using fresh okra, cut each into 5 segments.

  2. Heat a large skillet and add oil, then add onion, garlic, chiles, coriander and cumin. Saute 4-5 minutes to soften onion.

  3. Add tomatoes with juice, water, vinegar and tumeric.

  4. Bring to a boil.

  5. Reduce heat and simmer 15 minutes.

  6. Add okra, salt and pepper. Cover and cook until okra is tender, approximately 15-25 minutes.

  7. Serve hot.

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