Spicy Okra Tomatoes

 

Browned onion, garlic, and a few tomatoes create a delicious coating for sweet, fresh okra. Cooking okra this way - without much liquid and with a fair amount of acid (from the tomatoes) - minimizes the "slime" factor so many people associate with okra.

The Indian-style spices make this dish perfect for a vegetarian meal with pair with rice and lentils or beans, but it's also great alongside grilled meats.

Note that this dish re-heats beautifully.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

1 1/2 lbs. okra

1 medium yellow or red onion

3 medium tomatoes (canned tomatoes work just fine in this recipe)

3 cloves garlic

1 Tbsp. vegetable oil

1 1/2 tsp. chile powder (I like ancho chile powder for this dish, but it's very flexible)

2 tsp. cumin seeds

1 tsp. turmeric

1/4 tsp. cayenne (optional)

1/2 tsp. salt plus more to taste

1 Tbsp. lemon juice

 

Trim off the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices and set aside.

Peel and thinly slice the onion and set aside.

Chop the tomatoes and mince the garlic and set them both aside.

Heat oil in a large frying pan or saute pan over high heat. Add onion and cook, stirring frequently, until onions start to brown.

Add garlic and cook, stirring, about 30 seconds. Add chile powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring, another 30 seconds.

Add okra stir to coat with onion-spice mixture. Add tomatoes, any juices they've released, salt, and 1/2 cup water. Stir combine and cover. Reduce heat to maintain a steady simmer and cook until okra is tender and flavors are blended, 5 to 10 minutes.

Stir in lemon juice and add more salt to taste, if you like. Serve hot or warm.

Makes 4 to 6 servings Spicy Okra and Tomatoes.