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Okra with Tomatoes (Mayai Wara Bhinda)
From Athens Locally Grown
<p>At least one okra hater testifies that this is an eatable okra dish. As an okraphile, I can’t stop eating it. Browning the okra is magical — if you don’t feel like turning the oven on to roast it, this way of cooking it is a good alternative.</p>Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Serves: 3-4
Vegan!
Ingredients
1/4 c
peanut or canola oil
1 lb
okra
3
tomatoes (12 oz)
2 cloves
garlic
2 Tbsp
lime juice
1/2 tsp
ground coriander
1/2 tsp
ground cumin
1/8 tsp
ground turmeric
1/4 tsp
cayenne
3/4 tsp
salt
freshly ground black pepper to taste
Step by Step Instructions
- Trim tops and tails of okra and cut crosswise into 1/4-inch thick rounds. Chop tomatoes (peel first if you wish to avoid skins in the finished dish.) Peel and mash garlic.
- Put oil in a large, preferably nonstick frying pan over medium-high heat. When hot, put in cut okra and stir and fry 7-10 m. When the okra starts to brown, turn the heat down to medium and stir and fry 3-4 m more. The okra will have browned a bit more. Turn the heat down to low and cook 2-3 m more until okra is almost tender (may not be needed for very young/fresh okra).
- Add all remaining ingredients. Stir gently and cook on low heat 4-5 m, until all the flavors have melted and the tomatoes have dried a little.