Nutritional Analysis per serving (4 servings)Powered by
People are often nervous about cooking okra because of its slightly gluey texture, but it is simple to cook well, and once you have tried this tasty recipe, it is sure to become a regular dish in your repertoire.
1Slice the okra diagonally into 1/2-inch slices. Heat the oil in a large, nonstick frying pan; when hot, add the mustard seeds. As they begin to “pop,” add the dried red chiles and onion.
2Stir-fry and cook over medium heat for 4 to 5 minutes until the onion has softened, and then stir in the tomatoes, cucumber, garlic, ginger, and turmeric. Stir-fry for another 3 to 4 minutes and then turn the heat to high and add the sliced okra. Stir-fry for 2 to 3 minutes, season, and remove from heat.
3Sprinkle with the grated coconut and serve immediately.
Okra and tomatoes are a centuries-old pairing. It’s a remarkable union of late-summer flavors that comes from using peak-season produce – tiny fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.
Tomatoes need a little extra love during winter. This pasta uses them in two ways: first melted into the pancetta drippings for a saucy base, then sautéed until gently blistered with the kale and garlic.