Okra With Tomatoes

NotesFrom: Kuwait
6 servings
Cooking Methodstir-frying
CostInexpensive
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursevegetable
Dietary Considerationvegan, vegetarian
Moodstressed
Taste and Texturesavory, spiced, sweet
Type of Dishvegetable
Ingredients
- 1½ pounds fresh (or frozen) tender okra
- 6 tablespoons olive oil
- 4 cloves garlic, peeled and minced
- 2 medium-sized onions, peeled and cut into ¾-inch dice
- 2 medium-sized tomatoes, peeled and coarsely chopped
- 1 teaspoon ground coriander
- 1½ teaspoons salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
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Wash the okra and trim it. (To trim the okra, cut off a small section at the tip. The stem end looks prettiest if trimmed in a conical shape.)
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Heat the oil in a 10- to 12-inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until onions turn translucent, turning the heat down if necessary.
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Put in the okra. Stir and fry for another minute. Now put in all the remaining ingredients plus ½ cup water and bring to a simmer.
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Cover, turn heat to low, and cook gently for 15 to 20 minutes or until okra is tender. (Larger pods will take a bit longer to cook through.)
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Serve either hot or cold.
1981 Madhur Jaffrey