Sautéed Okra and Tomatoes

The secret to cooking okra to a crisp–tender texture is a very hot skillet.

1 tablespoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon ground coriander
3 tablespoons olive oil
3 small red onions, sliced
1 pound fresh okra, stems and ends trimmed
3 medium tomatoes, seeded and cut into wedges
Course salt and freshly grounded black pepper

1. In a small bowl combine, mustard seeds, cumin seeds and coriander, set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring until soft, about 3 minutes.

2. Raise heat to medium-high; add the spice mixture, okra, and 1/2 cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes to dry.

3. Add the tomato wedges and cook until just heated through, about 1 minute, season with salt and pepper.

Yields: 4 servings

Adapted from The Martha Stewart Living Cookbook, The New Classics.

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