Categories

Recipes in Season (18)
Eggs (1)
Honey (1)
Meat (1)

Okra with Tomatoes (Mayai Wara Bhinda)

At least one okra hater testifies that this is an eatable okra dish. As an okraphile, I can’t stop eating it. Browning the okra is magical — if you don’t feel like turning the oven on to roast it, this way of cooking it is a good alternative.

Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Serves: 3-4
Vegan!

Ingredients
1/4 c peanut or canola oil
1 lb okra      View Available Products
3 tomatoes (12 oz)
2 cloves garlic
2 Tbsp lime juice
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp ground turmeric
1/4 tsp cayenne
3/4 tsp salt
freshly ground black pepper to taste

Step by Step Instructions
  1. Trim tops and tails of okra and cut crosswise into 1/4-inch thick rounds. Chop tomatoes (peel first if you wish to avoid skins in the finished dish.) Peel and mash garlic.
  2. Put oil in a large, preferably nonstick frying pan over medium-high heat. When hot, put in cut okra and stir and fry 7-10 m. When the okra starts to brown, turn the heat down to medium and stir and fry 3-4 m more. The okra will have browned a bit more. Turn the heat down to low and cook 2-3 m more until okra is almost tender (may not be needed for very young/fresh okra).
  3. Add all remaining ingredients. Stir gently and cook on low heat 4-5 m, until all the flavors have melted and the tomatoes have dried a little.

Comments

Comments added by fellow market members.