Thursday, April 23, 2015

Okra With Onions and Tomatoes

Okra is a well-beloved veggie all over India. It was one of my favorites as a child! Loved it cooked simply in a saute or with onions and tomatoes. If tomatoes are unavailable, add a little lime juice or a sprinkle of aamchoor (dried green mango powder) towards the end of cooking to remove the stickiness.

Serve okra with rice/grains, flat breads like roti/chapati or naan, any dal and/or kadhi. If fresh okra is not readily available, use frozen okra!

Okra with Onions and Tomatoes


1 1/2 lbs Okra, stem removed and cut into 1/2" pieces
1 - Tbsp Oil
1 big Pinch Brown Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Dried Red Chile flakes
1 pinch Asafetida (Optional)
1/2 tsp Turmeric
1 - 2 Hot Green Chiles, ends slit
1 Onion, finely chopped
1 large Tomato, finely chopped
1 tsp Sea Salt
2 Tbsp finely chopped Cilantro leaves


Wash the okra and drain thoroughly; spread on a kitchen towel lined with paper towels to absorb all the moisture. Let dry while you prepare the other veggies.

Wipe the okra if it is still moist; cut off the stems at the very top and slice into 1/2" pieces.

Heat oil in a large kadai (Indian wok)/skillet and add the mustard seeds.

When the mustard seeds start to pop, add the rest of the spices in the order given.

Stir well and add green chiles and onion with a pinch of the salt; stir cook for about 3-4 minutes or until beginning to soften.

Add the tomato and cook for about 2 minutes or until they begin to soften.

Stir in okra and the salt and mix well.

Cover and cook over medium heat stirring often but gently so as not to break up the okra.

Remove from heat as soon as the okra are tender - they should be done in about 10 minutes.

Serve hot sprinkled with the cilantro.

Rice & Kadhi With Okra with Onions & Tomato

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