Name: Braised Okra and Tomatoes (Masala Bhindi Tamatar)
Yield: Serves 4
Cuisine: India
Ingredients: ½ teaspoon cayenne (ground red pepper); 1½ teaspoons coarse kosher or sea salt; 1 tablespoon coriander seeds, ground; 2 dried red Thai or cayenne chiles, stems removed; 1 large tomato, cored and cut into 1-inch pieces; 1 pound fresh okra, rinsed and thoroughly dried; 2 tablespoons canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 teaspoon cumin seeds; ¼ teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

One day I selected all my students who weren’t familiar with okra and had them execute this recipe. Hesitant bites gave in to “I can’t eat fast enough”—proving yet again that the right recipe can change the ways of the most doubtful doubting Thomas.

Ingredients

1 pound fresh okra, rinsed and thoroughly dried
2 tablespoons canola oil
1

Method

Trim the caps off the okra, being careful not to cut into the pods. Cut the pods into 1-inch lengths.
Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until they sizzle and turn reddish brown, 5 to 10 seconds. Then stir in the chiles and cook until they blacken slightly and smell pungent, about 5 seconds.
Immediately add the

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Ingredients

Method

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