Spiced Okra and Tomatoes
Courtesy of: 
  • 1 pound small fresh okra
  • 3 tablespoons coconut oil or neutral cooking oil
  • 1 teaspoon mustard seeds
  • 1 medium onion, diced
  • 1 sprig fresh curry leaves (about 10 leaves)
  • 2 cloves garlic, chopped
  • 2 to 3 teaspoons kosher salt
  • 1 tablespoon cumin seeds, ground
  • 1 tablespoon coriander seeds, ground
  • 1½ teaspoons ground black pepper
  • 1 teaspoon turmeric
  • 1 medium tomato, diced
  1. Trim tips and stems off okra, and cut pieces along a diagonal bias. (Try to use pieces no larger than 2 inches. This recipe works best with young okra, as it is most tender.)
  2. In a sauté pan, heat oil over medium-high heat until shimmering. Add mustard seeds; cook, stirring constantly, until bubbles appear around seeds and they begin to pop. Add onion and curry leaves; cook for 2 minutes, stirring constantly. Add garlic; cook, stirring constantly, until onion is just translucent, about 2 minutes. Add salt, cumin, coriander, pepper, and turmeric; stir to combine. Add tomatoes, and toss to coat. Reduce heat to medium.
  3. Add okra, and toss to combine. Cook, uncovered, for 3 minutes. Cover, reduce heat to medium-low, and cook 3 to 5 minutes more. Uncover and check for tenderness. Cook, uncovered, until desired tenderness is achieved. (Once okra is fork-tender it is done.) Add additional salt to taste, if needed.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/samanthas-southern-okra/