25 February 2010

An Okra Recipe

I haven't made this (yet!), but I found it in the local paper today and it seems similar to what I had the other day.

Stewed Okra and Tomatoes
  • 2 tablespoons canola oil
  • 2 cloves of garlic, minced
  • 1 small red onion, thinly sliced
  • 1 teaspoon ancho chili powder
  • pinch of cayenne pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 pound of fresh okra, stemmed and sliced ½ inch thick (NB: choose young pods free of bruises, tender but not soft and no more than 4" long)
  • 2 medium Roma tomatoes
  • ½ cup water
  • salt to taste
  1. Heat the oil in a medium skillet; add the sliced onion and garlic and cook over medium heat until fragrant, about 3 minutes, stirring occasionally.
  2. Add the chili powder, cayenne pepper, cumin sees and turmeric and cook, stirring constantly for 2 minutes.
  3. Add the okra and cook for 2 minutes, tossing.  Add tomatoes and cook over high heat until they release their juices, about 1 minute.  Add the water and cover, stirring occasionally, until okra is tender, about 5 minutes.  Season to taste with salt if desired.

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