Spicy Okra and Tomatoes
A lightly spicy okra and tomato dish, ideal as a vegetarian main with rice or a savory side for grilled meats.
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Instructions
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Trim okra stems and slice pods into 1/4- to 1/2-inch pieces.
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Peel and thinly slice the onion; chop tomatoes, reserving their juices; mince the garlic.
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Heat oil in a large pan over high heat. Add sliced onions and cook, stirring frequently, until browned (about 5 minutes).
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Stir in minced garlic and cook for 30 seconds until fragrant.
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Add chili powder, cumin seeds, turmeric, and cayenne (if using); cook for another 30 seconds, stirring as spices sizzle.
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Add okra and stir to coat with the onion-spice mixture.
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Stir in tomatoes, their reserved juices, salt, and 1/2 cup water.
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Combine ingredients, then cover and reduce heat to a steady simmer.
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Cook for 5 to 10 minutes until okra is tender and flavors are well blended.
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Remove from heat, stir in lemon juice, and add more salt to taste if desired.
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Serve hot or warm.