The secret to cooking okra to a crisp-tender texture is a very hot skillet.
Recipe information
Yield
serves 4
Ingredients
1
tablespoon whole mustard seeds
1
/2 teaspoon whole cumin seeds
1
/2 teaspoon ground coriander
2
tablespoons extra-virgin olive oil
1
small red onion, cut into 1/2-inch-thick 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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