There are just some ingredients that are worth going to 3 different grocery stores for. Yup, that’s what happened when I wanted to make my mom’s okra but at the end of the day, it was soo worth it. This recipe is pretty simple and really, really healthy. Vegan, gluten-free, and all that other stuff that’s supposed to be good for you? This recipe is definitely all of that!
I’ll talk about the elephant in the room (well, two elephants, I guess?). 1) Okra can be difficult to find if you don’t live in an area where it’s commonly eaten. 2) It sounds weird for people who haven’t tried it before.
It’s not like kale or avocado – where yeah, maybe you haven’t tried it yet, but your friends are raving about kale chips and sliced avocado on sandwiches. Chances are, if people around you aren’t eating okra, then it’s going to sound exotic and maybe even a little intimidating. Don’t be afraid – you might just like it, so give it a try! And for the regular Okra eaters – I hope I can introduce you to a new way of cooking it!
Okra can be found fresh at a grocery store in the produce area or in the frozen section. If you buy it frozen, it will most likely already be diced the way you need it for this recipe, which is great! If you buy frozen instead of fresh, I would recommend using it frozen for this recipe (don’t worry about thawing it).
This recipe is so seriously easy and quick, you might want to spend some time making some fresh naan to serve with it. If you feel like spending that time elsewhere, like kicking your feet up and having one of these, store bought pita bread also works!
- ½ lb. okra, diced into large pieces
- 3-4 tablespoons olive oil
- 1/2 can petite diced tomatoes
- 1/2 large yellow onion, sliced thinly
- 1/4 teaspoon turmeric
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- In a large, shallow pan, heat oil on medium. Add onions and cook stirring occasionally until slightly browned and caramelized.
- Add turmeric, whole cumin seeds, red chili flakes and cook for another 3-5 minutes, stirring frequently. Add a splash of water if you find that the seeds are starting to burn.
- Add in okra and tomato and cook uncovered for 10-15 minutes, until the okra is slightly soft.
- Serve hot immediately.