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.
- Prepare the quick tomato sauce as outlined here.
- In a sauté pan with a tight fitting lid, heat olive oil or medium-high heat. Add onion and ginger and cook until softened.
- Add the okra and salt and cook, stirring for 2 - 3 minutes. Add turmeric and cook for 1 minute more stirring constantly.
- 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.
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 2 inch piece ginger, peeled and julienned
- 1 pound okra, stemmed and cut into ½-inch pieces
- 1 teaspoon salt, or to taste
- 1 teaspoon turmeric
- ½ cup water
- Freshly ground black pepper
For the Quick Tomato Sauce
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.