Smothered okra and tomatoes is a dish that was around every summer when tomatoes and okra were abundant. But it’s one of those dishes I never really thought about. Let’s face it I do 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 feel free to leave the peels on.
Before heating up the oil I do like to have all of the prep done. The ratio I like is a little more okra than tomatoes but that is not set in stone. When dealing with fresh ingredients out of the garden. We work with what nature gives us.
One very important note: Okra does have a slime problem. Me and boiled okra have never gotten along. It’s a good thing that I was introduced to fried okra before boiled okra. The first thing we will need to do is lightly fry the okra before adding anything with liquid to the dish. This will help with the slime issue.
I do prefer to eat Smothered Okra and Tomatoes with cornbread but cornbread is not required.
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- 2.25 Cups Okra Cup
- 2 Cups Tomatoes Peeled and diced
- 1/2 Cup Onion Diced
- 1 Clove Garlic
- 2 Tablespoons Oil
- 1/4 teaspoon Salt
- 1 Pinch Black Pepper
- 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.