Okra With Coriander And Tomato Sauce Food

SPICED OKRA WITH TOMATOES RECIPE

Steps:

• For the Spice Mixture : Combine cumin, coriander, cardamom (if using), and dried habanero (if using) in a small saucepan and set over medium heat. Toast spices until fragrant, about 2 minutes. When cool enough to handle, remove cardamom pods, then place remaining spices in spice grinder or mortar. Using fingers, crack open cardamom pods and remove seeds contained within; discard hull. Add cardamom seeds to other spices. Using spice grinder or mortar and pestle, grind spices to fine powder. Set aside.
• For the Okra : Heat canola oil in Dutch oven or 3-quart saucepan over medium heat until shimmering. Add onions and salt and cook, stirring occasionally with a wooden spoon, until onions are golden and just starting to brown, about 15 minutes.
• Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in tomato paste, stir and cook until paste has colored the contents of the pot a reddish-brown, about 1 minute. Mound onions, ginger, and garlic in center of pot and add spice mixture directly on top (this is to guard against scorching the spices). Stir together, then cook until spices are bloomed and mixture is very fragrant, 30 seconds to 1 minute. Add water and stir, scraping bottom of pot with wooden spoon to dislodge any stuck-on bits. Add tomato sauce and okra and stir to break up frozen okra. (Okra pieces should be just submerged in the liquid; if not, add more water to cover them). Bring contents of pot to a boil, reduce heat to low, and simmer, stirring occasionally, until okra is tender, most of excess liquid has cooked off, and okra is thickly coated in sauce, 10-15 minutes. Top with cilantro and serve immediately as part of a larger meal with rice or paratha , passing lime wedges alongside.

OKRA WITH TOMATO SAUCE & COUSCOUS

Steps:

• Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
• Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
• Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.

CURRIED OKRA WITH TOMATO

Steps:

• If fresh okra is used, trim off tough stems.
• If frozen okra is used, defrost and drain.
• Put the tomatoes in a saucepan and bring to the boil.
• Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
• Heat the oil in a saucepan over medium high heat and add onions and garlic.
• Cook, stirring, until the mixture is softened.
• Sprinkle with curry powder and ground coriander and cook briefly.
• Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
• Stir in chilies and fresh coriander.
• Add the okra, chicken broth and salt and pepper to taste.
• Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.

OKRA WITH CORIANDER AND TOMATO SAUCE

Steps:

• Heat the oil in a large frying pan, then add the onion and cook over medium heat for 5 minutes, or until transparent and golden.
• Add the garlic and cook for another minute.
• Add the okra to the pan and cook, stirring, for 4-5 minutes, then add the tomato, sugar and lemon juice, and simmer, stirring occasionally, for 3-4 minutes or until softened.
• Stir in the coriander (cilantro), remove from the heat and serve.

OKRA WITH TOMATOES

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

FRESH OKRA WITH TOMATOES AND GINGER

Steps:

• Pulse garlic and ginger in a food processor until finely chopped and transfer to a 12-inch heavy skillet. Add oil and red pepper flakes to taste and cook over moderate heat, stirring, until fragrant, about 1 minute.
• Pulse tomatoes with salt and black pepper in processor until coarsely chopped and stir into oil in skillet. Cook, uncovered, over moderate heat, stirring occasionally, 10 minutes. Stir in okra and simmer, covered, until just tender, about 10 minutes.

SAUTEED OKRA AND TOMATOES

Steps:

• In a small bowl, combine mustard seeds, cumin seeds, and coriander; set aside. Heat oil in a large skillet set over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
• Raise heat to medium-high; add spice mixture, okra, and 1/2 cup water. Cook, stirring, until okra is bright green and just tender, about 6 minutes, adding more water if skillet becomes too dry.
• Add tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

OKRA WITH TOMATO SAUCE (DIP'S COUNTRY KITCHEN)

Steps:

• Wash the okra, whether fresh or frozen, well in cold water. If frozen is used, continue rinsing until the okra is defrosted. Drain well.
• Put the okra in a saucepan and add about 1/2-cup of cold water. Bring to the boil and cover. Let cook about seven minutes.
• Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender.
• Drain the okra and add the tomatoes, butter, salt and pepper to taste. Bring to the boil, partly cover and cook until okra is tender, about 10 minutes.