advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Sauteed Okra and Tomatoes

The secret to cooking crisp-tender okra is a hot skillet. This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Okra and Tomatoes

Photography: ANTONIS ACHILLEOS

Source: Martha Stewart Living, September 2003

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

Directions

  1. 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.

  2. 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.

  3. Add tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

Related Topics