It’s nearing the end of okra season in the Northeast so I’ve been chowing down on the stuff every chance I get. This recipe is a variation of my Mom’s legendary recipe. I’m happy to report it turned out well. Note: The recipe is naturally vegan. It goes best with naan or roti but rice works well too. Feel free to change the okra to potato ratio to how you like, I like a little more okra to potato. Here is another okra recipe, Cajun/Louisiana style.
Prep Time: 10 minutes
Cook Time: 20 minutes
1 pd fresh okra, chopped into bite size pieces (front and backs cut)
2-3 medium red potatoes , chopped bite size
1.5 plum tomato chopped small
½ onion, chopped small
1 t cumin seed
1 t mustard seed
1 t turmeric
1 t garlic
1 T ginger paste
chili powder or chilies to taste
salt to taste
Heat an oiled pan to medium-low. Toss in cumin and mustard seed and allow to sputter for a minute. Next include ginger and potatoes. Cook for 5-7 minutes. This will help the potatoes firm up a little bit. Now add in the okra, tomato and other ingredients and mix well. Cook together for a few minutes. After tomatoes begin to cook down, add about a ½ cup of water and cover. Once the okra begins to darken, it’s done.