Spicy Okra And Tomatoes Recipes

OKRA AND TOMATOES

Steps:

• Cook bacon in a cast iron Dutch oven. Remove bacon and set aside.
• Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
• Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
• Crumble bacon and stir in just before serving.

SPICY SAUTEED OKRA AND TOMATOES

Steps:

• Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
• Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.

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.

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

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
• Peel and thinly slice the onion ; set it aside.
• Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
• Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
• Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
• Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
• Add the okra and stir to coat the pieces with the onion-spice mixture.
• Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
• Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
• Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
• Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
• Serve the okra hot or warm.

OKRA AND TOMATOES

Steps:

• Trim stem ends of okra, wash and drain.
• In large frying pan heat oil and butter and saute scallions until they are soft. Add the okra and saute on all sides for 2 minutes. Using slotted spoon remove okra and onions from pan and reserve.
• Place tomatoes, parsley and garlic in pan and simmer a few minutes, just until ingredients are blended.
• Return okra to pan; cover and simmer until okra is crisp-tender, but not mushy.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

OKRA AND TOMATOES - GULLAH STYLE

Steps:

• Heat bacon grease in a heavy nonreactive skillet over medium high heat.
• Cook onion 3-4 minutes or until translucent.
• Add okra and cook another 5-6 minutes, or until okra begins to brown.
• Stir in tomatoes, sugar and salt and pepper to taste.
• Cover skillet and simmer over low heat 20-30 minutes or until thickened.

CUMIN-SPICED OKRA AND TOMATOES

Steps:

• Heat oil in a dutch oven over medium heat.
• Saute onion for a few minutes until it begins to soften.
• Add garlic, jalapeno, and cumin and cook 1-2 minutes longer. Don't brown the garlic or it will get bitter.
• Add okra, tomatoes, and tomato juice. Salt and pepper to taste.
• You can add water to make a soupier dish, or leave it fairly dry. I add 1/4-1/2 cup.
• Cover and cook 5-10 minutes. Okra should soften and the juices will become quite thick.

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.

BHINDI MASALA (OKRA WITH RED ONION AND TOMATO)

Steps:

• In a medium (9-inch) frying pan or wok, heat 2 tablespoons ghee over medium-high for 30 to 45 seconds or until it has melted. Add okra and cook undisturbed for 5 minutes or until okra starts to brown around the edges. (Cooking okra undisturbed helps eliminate the gooeyness.) Stir once so the sides with less color can brown next, then cook for another 5 minutes or until all the okra is brown around the edges. (This may take slightly longer if using frozen okra.) Remove with a slotted spoon and set aside.
• Add the remaining 1 tablespoon ghee to the same frying pan and heat over medium-high until it melts. Add ginger and garlic and stir for about 30 seconds, until the raw smell dissipates. Add onion and cook, stirring frequently, until onions begin to soften, about 3 to 5 minutes. (The onions should still have a little bite.)
• Lower the heat to medium and add red chile, coriander and turmeric, and stir until the masalas are uniformly mixed with the onion, about 30 seconds. Add tomato and salt. Continue cooking on medium until tomatoes break down, about 5 minutes.
• Add okra back to the pan and mix until incorporated. Sprinkle with lime juice and garam masala. Serve with roti, store-bought pita or by itself.