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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


Source: Martha Stewart Living, September 2003


  • 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


  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.

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