Sauteed okra and tomatoes
Instructions:
The secret to cooking okra to a crisp-tender texture is a very hot skillet. 1 tablespoon whole mustard seeds teaspoon whole cumin seeds 1/ 2 teaspoon ground coriander 2 tablespoons extra-virgin olive oil 1 small red onion, cut into 1/ 2 -inchthick wedges 1 pound fresh okra, stems and ends trimmed 3 medium tomatoes, seeded and cut into 1/ 2 -inch-thick wedges Coarse salt and freshly ground pepper
SERVES 4
- In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring, until soft, about 3 minutes.
- Raise heat to medium-high; add the spice mixture, okra, and 1/ 2 cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.
- Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately