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Okra with Tomatoes (Mayai Wara Bhinda)

From Athens Locally Grown

<p>At least one okra hater testifies that this is an eatable okra dish. As an okraphile, I can&#8217;t stop eating it. Browning the okra is magical &#8212; if you don&#8217;t feel like turning the oven on to roast it, this way of cooking it is a good alternative.</p>
Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Serves: 3-4

1/4 c peanut or canola oil
1 lb okra
3 tomatoes (12 oz)
2 cloves garlic
2 Tbsp lime juice
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp ground turmeric
1/4 tsp cayenne
3/4 tsp salt
freshly ground black pepper to taste

Step by Step Instructions
  1. Trim tops and tails of okra and cut crosswise into 1/4-inch thick rounds. Chop tomatoes (peel first if you wish to avoid skins in the finished dish.) Peel and mash garlic.
  2. Put oil in a large, preferably nonstick frying pan over medium-high heat. When hot, put in cut okra and stir and fry 7-10 m. When the okra starts to brown, turn the heat down to medium and stir and fry 3-4 m more. The okra will have browned a bit more. Turn the heat down to low and cook 2-3 m more until okra is almost tender (may not be needed for very young/fresh okra).
  3. Add all remaining ingredients. Stir gently and cook on low heat 4-5 m, until all the flavors have melted and the tomatoes have dried a little.