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Servings: 4 Prep time: 20minutes
Okra & Tomato Stew
I didn’t like okra for years. Wouldn’t eat it. I found it squishy and slimy with no redeeming features. That was until I ate it at Dye’s Gullah Fixin’s in Hilton Head, South Carolina. I now have the zeal of the converted!
This Okra & Tomato Stew recipe is simple and delicious. It owes as much to Indian cooking as to what I tasted at Dye’s, and it’s really good. The trick is to cook the cut okra over high heat for a couple of minutes to seal them before adding the tomatoes and liquid.
1. In a sauté pan with a tight fitting lid, heat olive oil or medium-high heat. Add onion and ginger and cook until softened.
2. Add the okra and salt and cook, stirring for 2 – 3 minutes. Add turmeric and cook for 1 minute more stirring constantly.
3. Add the tomato sauce and cook for 1 minute, then add ½ cup of water, cover and cook for 5 minutes. Uncover and cook for 3 minutes or until there is little liquid in left the pan, and the tomato sauce has thickened and coats the okra.
4. Taste for salt and serve.
Ann’s Tips and Tricks
This is a really simple dish, so the ingredients have to be good. Be sure to buy small, fresh, green okra pods that are as crisp and unblemished as you can find.