Okra In A Spicy Tomato Onion Sauce Recipes

SPICED OKRA WITH TOMATOES RECIPE

Steps:

• For the Spice Mixture : Combine cumin, coriander, cardamom (if using), and dried habanero (if using) in a small saucepan and set over medium heat. Toast spices until fragrant, about 2 minutes. When cool enough to handle, remove cardamom pods, then place remaining spices in spice grinder or mortar. Using fingers, crack open cardamom pods and remove seeds contained within; discard hull. Add cardamom seeds to other spices. Using spice grinder or mortar and pestle, grind spices to fine powder. Set aside.
• For the Okra : Heat canola oil in Dutch oven or 3-quart saucepan over medium heat until shimmering. Add onions and salt and cook, stirring occasionally with a wooden spoon, until onions are golden and just starting to brown, about 15 minutes.
• Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in tomato paste, stir and cook until paste has colored the contents of the pot a reddish-brown, about 1 minute. Mound onions, ginger, and garlic in center of pot and add spice mixture directly on top (this is to guard against scorching the spices). Stir together, then cook until spices are bloomed and mixture is very fragrant, 30 seconds to 1 minute. Add water and stir, scraping bottom of pot with wooden spoon to dislodge any stuck-on bits. Add tomato sauce and okra and stir to break up frozen okra. (Okra pieces should be just submerged in the liquid; if not, add more water to cover them). Bring contents of pot to a boil, reduce heat to low, and simmer, stirring occasionally, until okra is tender, most of excess liquid has cooked off, and okra is thickly coated in sauce, 10-15 minutes. Top with cilantro and serve immediately as part of a larger meal with rice or paratha , passing lime wedges alongside.

SPICED OKRA AND TOMATOES

Steps:

• In a saute pan, heat the oil over medium heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the wine and cook until reduced by half, 3 to 5 minutes. Add the okra, red pepper flakes, tomatoes, thyme and bay leaves. Season with salt and pepper. Cover, decrease the heat to low and simmer, stirring occasionally, until the okra is just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

SPICY OKRA AND TOMATOES-A NEW TWIST TO A TRADITIONAL DISH.

Steps:

• Cook the okra according to package directions, then rinse under cold running water to stop the cooking, and drain. Preheat a large skillet over medium-high heat. Add the oil, then the onions, bell pepper, and garlic. Sauté until the onions turn translucent, about 3 minutes. Add the okra, tomatoes, tomato sauce, salt, and black pepper. Cover, reduce the heat to medium-low, and simmer to heat through, 4 to 5 minutes.

SPICY OKRA AND TOMATOES

Steps:

• Line a plate with paper towels. In a large skillet, heat the oil over medium-high heat. Add the okra and cook until lightly browned, about 4 minutes. Transfer with a slotted spoon to the prepared plate. Set aside.
• Add the onion to the residual oil in the skillet and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds. Add the cumin, coriander, cayenne, and turmeric and stir to combine. Add the tomatoes with juices, and stir to combine.
• Cook until slightly thickened, about 5 minutes. Add the reserved okra and stir to combine. Decrease the heat to medium-low and cook until the okra is tender, about 10 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with cilantro and serve immediately.