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Stir-Fried Okra with Tomatoes

Okra is very popular throughout India and is available year-round. This is the okra recipe that was prepared most often in our home and is still a favorite. The technique of stir-frying eliminates the “sliminess” associated with okra and results in soft but firm pieces.

NotesMango powder is sour and astringent. It is ground sun-dried unripened mango.

Serves8

Cooking Methodsauteeing

CostInexpensive

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish, vegetable

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Mealdinner

Moodadventurous

Taste and Texturesavory, spiced, tart

Type of Dishvegetable

Ingredients

  • 2 tbsp (25 mL) vegetable oil
  • 4 to 5 Roma tomatoes, cut into ½-inch (1 cm) wedges (about 3 cups/750 mL)
  • 2 tsp (10 mL) coriander powder
  • 1½ tsp (7 mL) cumin powder
  • ¾ tsp (4 mL) turmeric
  • ½ tsp (2 mL) cayenne pepper
  • 1 tsp (5 mL) salt or to taste
  • 1½ lbs (750 g) okra, cut into ½-inch (1 cm) pieces
  • 2 medium potatoes, cut into ½-inch (1 cm) dice
  • Freshly ground black pepper to taste
  • 1 tsp (5 mL) mango powder (amchur) or 1½ tbsp (22 mL) freshly squeezed lemon juice

Instructions

  1. In a large skillet with a tight-fitting lid, heat oil over medium heat. Add tomatoes and sautê until soft and mushy, 4 to 5 minutes. Mash with back of spoon.

  2. Add coriander, cumin, turmeric, cayenne and salt. Sautê, stirring continuously, for 2 minutes.

  3. Add okra and potatoes and mix well. Reduce heat slightly and sautê until okra is no longer sticky, about 5 minutes.

  4. Sprinkle okra mixture with 1 tbsp (15 mL) water. Reduce heat to low. Cover and cook, stirring once to prevent sticking, until softened, 8 to 10 minutes.

  5. Remove from heat. Sprinkle with pepper and mango powder.

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