Okra and PotatoPosted in Food on July 20, 2015
Okra is my very favourite of all favourites. I was introduced to it only as a young adult in a cooking class in India’s Mysore while there studying yoga and I have never looked back. At one of our local restaurants you may catch me ordering the side of fried okra and happily eating for my main! If you are yet to try it I encourage you to have a go.
Here is a wonderful way to cook it in a dish full of great flavours.
200 grams okra
1 cup of cherry tomatoes, cut in halves
2 Tbsp of coconut oil
1 Tbsp of olive oil
1/2 diced brown onion
1/4 tsp cumin
1/4 tsp turmeric
1 tsp coriander
salt to taste
1) Heat oven to 200 degrees. Wash potatoes and dice into small cubes and steam. While the potatoes are steaming, wash the okra, cut off ends, and cut them into thin round chunks (It does release a small amount of gel when you cut it- this generally disappears by the time you finish cooking but if you prefer you can also leave the okra intact to avoid it).
2) Transfer the potatoes into the oven and cover with olive oil and salt. Cook of another 10 minutes so they brown lightly.
3) In a large skillet, heat the coconut oil and sauté onions for a few minutes. Then add the turmeric, coriander, cumin and cook until lightly brown.
4) Add the okra and sauté for about 5 minutes
5) Add the potatoes and tomatoes to the mix and sauté for another couple of minutes. If you need, add some extra coconut oil while cooking to stop the mix from burning to the pan.