Smothered okra and tomatoes is a dish that was around every summer when tomatoes and okra were abundant. But its one of those dishes I never really thought about. Lets face it I prefer fried okra.
However when I was working in Pakistan during the summer they served Bhindi Masala. It was a dish made with okra, tomatoes, onion and garlic. It was a basic curry dish but tasted very familiar. That is when I decided to learn how to make this dish.
You can use frozen okra and canned tomatoes but when I can get ingredients this fresh from our local farmers market I do prefer to use fresh. I do peel the tomatoes but you do not have to.
Before heating up the oil I do like to have all of the prep done. The ratio I like it more okra than tomatoes but that is not set in stone.
One note: Okra does have a slime problem. This is why the first thing I do is slightly cook it in oil before adding ingredients that can have liquid.
I do prefer to eat it with corn bread but it not required.