Okra with Tomatoes, Onions and Spices
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ cup oil
- Cut off 500 g okra pods, stem and tip
- 3 cup (s) onion (s), finely chopped
- 2 teaspoons garlic, chopped
- 2 tablespoon ginger root, grated
- 2 teaspoons ground cumin
- 2 teaspoons coriander powder
- 0.5 teaspoon ½ fennel seeds, ground
- 0.5 teaspoon ½ chili powder
- 0.25 teaspoon ¼ turmeric
- 0.5 ½ cup tomato (s), finely chopped, canned or fresh
- 1 ½ teaspoon salt
- 1 cup water
- 3 tablespoon coriander greens, chopped
Print Recipe
Pin Recipe Instructions
- Let 1/4 cup of oil get very hot in a large pan, then spread a layer of okra in it and fry for about 5 minutes, stirring, they should be browned all over. Do the same for all okra, then remove and set aside.
- Pour the remaining oil into the pan and roast the onions for approx. 3 minutes until light brown. Add the garlic and ginger and fry until the mixture is caramel-colored. Add all the spices to the pan, stir for a few seconds, then add the tomatoes. Cook the mixture over medium heat for 3 minutes while stirring, it should become thick.
- Add the fried okra and the water and cook for about 20 minutes until the okra are cooked. Mix in some of the coriander leaves, use the rest for garnish.
- Serve with spiced rice, chapatis or naan.
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