Okra With Tomatoes And Onions

 1 lb okra
 4 tbsp sunflower oil
 ½ tsp red chilli powder
 1 tsp ground cumin powder
 ½ tsp tumeric
 salt to taste
 2 onions finely sliced
 2 tomatoes chopped
 2 tbsp fresh coriander leaves chopped
 2 green chillies chopped (de-seed for less heat)
1

Wash and dry the okra, slice off the tops and tips of the okra and cut into 2.5cm/1” pieces.

2

Heat the oil in a large frying pan, add the onions and fry until golden brown.

3

Then add the chilli powder, cumin powder, salt and stir-fry over a low heat for a minute, add 1 tbsp of water to ensure the spices do not stick to the pan and stir.

4

Add the okra and mix well with the spices, stirring continuously to prevent the okra from sticking to the pan, the okra can release a sticky substance. Cover and cook over a low heat for 5 minutes.

5

Add the chopped tomatoes, replace the lid and cook for a further 10 minutes over a low heat.

6

Whilst cooking, stir a couple of times, the okra will begin to soften.

7

Then add the green chillies, cover once more and cook for 5 minutes.

8

Remove the lid and turn the heat up and fry briskly, check that the okra is tender.

9

Add the chopped coriander leaves and stir.

10

Serve with hot chapatti.

CategoryCuisineCooking Method

Ingredients

 1 lb okra
 4 tbsp sunflower oil
 ½ tsp red chilli powder
 1 tsp ground cumin powder
 ½ tsp tumeric
 salt to taste
 2 onions finely sliced
 2 tomatoes chopped
 2 tbsp fresh coriander leaves chopped
 2 green chillies chopped (de-seed for less heat)

Directions

1

Wash and dry the okra, slice off the tops and tips of the okra and cut into 2.5cm/1” pieces.

2

Heat the oil in a large frying pan, add the onions and fry until golden brown.

3

Then add the chilli powder, cumin powder, salt and stir-fry over a low heat for a minute, add 1 tbsp of water to ensure the spices do not stick to the pan and stir.

4

Add the okra and mix well with the spices, stirring continuously to prevent the okra from sticking to the pan, the okra can release a sticky substance. Cover and cook over a low heat for 5 minutes.

5

Add the chopped tomatoes, replace the lid and cook for a further 10 minutes over a low heat.

6

Whilst cooking, stir a couple of times, the okra will begin to soften.

7

Then add the green chillies, cover once more and cook for 5 minutes.

8

Remove the lid and turn the heat up and fry briskly, check that the okra is tender.

9

Add the chopped coriander leaves and stir.

10

Serve with hot chapatti.

Okra With Tomatoes And Onions
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 1 lb okra
 4 tbsp sunflower oil
 ½ tsp red chilli powder
 1 tsp ground cumin powder
 ½ tsp tumeric
 salt to taste
 2 onions finely sliced
 2 tomatoes chopped
 2 tbsp fresh coriander leaves chopped
 2 green chillies chopped (de-seed for less heat)

DIRECTIONS

1

Wash and dry the okra, slice off the tops and tips of the okra and cut into 2.5cm/1” pieces.

2

Heat the oil in a large frying pan, add the onions and fry until golden brown.

3

Then add the chilli powder, cumin powder, salt and stir-fry over a low heat for a minute, add 1 tbsp of water to ensure the spices do not stick to the pan and stir.

4

Add the okra and mix well with the spices, stirring continuously to prevent the okra from sticking to the pan, the okra can release a sticky substance. Cover and cook over a low heat for 5 minutes.

5

Add the chopped tomatoes, replace the lid and cook for a further 10 minutes over a low heat.

6

Whilst cooking, stir a couple of times, the okra will begin to soften.

7

Then add the green chillies, cover once more and cook for 5 minutes.

8

Remove the lid and turn the heat up and fry briskly, check that the okra is tender.

9

Add the chopped coriander leaves and stir.

10

Serve with hot chapatti.