Tuesday, November 6, 2012

Tomato and Okra Curry

 I love when I see tomatoes on the clearance rack at my local grocery store.  3lbs of organic tomatoes for a dollar... can you beat that?  The only problem is you must use them up fast because they are ripe.  So I made this very quick and easy Tomato and Okra Curry.  I made it for myself since the family does not do okra.  But I love it.  I used frozen sliced okra in this dish and it really made the dish come together fast. I ate it with rice and lentil curry and it was a perfect vegetarian meal.

1lb of frozen okra
4-6 large size ripe tomatoes cut into large chunks
10-12 Curry leaves
1-2 pieces pandan leaves
1 (1 inch piece) cinnamon stick
1 medium onion sliced
2-3 green chilies or green bell pepper diced
1 inch grated ginger
2-3 cloves grated garlic
1 tsp cumin seed
1 tsp black mustard seeds
1 tsp fennugreek seeds (optional)
red chili flakes to taste
1 tsp of sugar (optional) add if tomatoes are tart.
1/2 tsp turmeric powder
red chili powder to taste
salt to taste
1-2 Tbs canola oil

Add oil to pan on medium high heat.  Then fry the pandan leaves, curry leaves, cumin seeds, fennegreek seeds, mustard seeds and cinnamon stick for 1 minute.  Next onion and saute a few minutes and then the tomatoes and saute for 1-2 minutes.

Now add the grated ginger, garlic, turmeric powder salt and red chili powder.  Saute for another 2-3 minutes. Add frozen okra.  Mix well.

Cook for 15-20 minutes (stirring occasionally). Once okra is heated through and the tomato juices have been cooked out of your dish, the dish is ready.  Taste for seasoning and serve . Enjoy.

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