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.
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.
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.