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.
- 2 1/4 cup okra cut
- 2 cup tomatoes pealed and diced / 2 large
- 1/2 cup onion pealed and diced / 1 small
- 1 clove garlic pealed and diced
- 2 Tablespoons oil
- 1/4 teaspoon salt to taste
- 1 pinch black pepper to taste
- Wash, dry and prepare all the ingredients. Cut okra into rounds. Dice onion and tomato mince garlic
- In two Tablespoons oil on medium high heat fry okra for 3 minutes. This will help reduce the slime.
- Add the onion and garlic and cook for 2 minutes or until onion is slightly translucent.
- Reduce heat to medium, add tomatoes, salt and pepper.
- Cook for 15 minutes. Taste for seasoning if you need to add salt etc. If its getting dry add some water.
- Cook until the okra is done (should be around another 5 minutes) then serve.