This okra recipe from India can be served as a main vegetarian dish served with Basmati rice or as a companion vegetable dish to almost any meat main course. Best of all this flavorful plate can be served in less than 20 minutes.
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 lb Okra (washed and ends with stem trimmed)
2 Tablespoons Vegetable Oil
1 Small Yellow Onion Chopped
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Chile Powder
1/4 Teaspoon Ground Turmeric
15 oz Can Chopped Tomatoes
Step 1: Heat the oil to medium heat in a deep skillet with cover. Add the onions and fry until lightly browned. Add the cumin, coriander, chili powder, turmeric and tomatoes to the skillet. Stir and fry the ingredients until well combined (about 1 minute).
Step 2: Add the okra and stir well to coat. Bring the skillet to a boil and then reduce the heat to a simmer. Cover and let the cook for 5 to 8 minutes until the okra is cooked ad no longer slimy. Season with salt to taste and serve.
Okra is a wonderful and nutritious vegetable that easily absorbs flavors of spices. It sometimes gets a bad review because of the vegetables slimy nature when being prepared. However, when cooked right the slimy residue from okra is completely absent in the finished dish. This can be done through a short simmer in the cooking process or through a boiling process. For that reason, okra makes a great ingredient for many soup dishes and stews.