Stir-Fried Okra with Tomatoes

By TPMay

The technique of stir-frying eliminates the “sliminess” associated with okra and results in soft but firm pieces.
Mango powder is sour and astringent. It is ground sun-dried unripened mango.
Serves 8

Ingredients

• 2 tablespoons vegetable oil
• 4 to 5 Roma tomatoes, cut into 1/2-inch wedges (about 3 cups
• 2 teaspoon coriander powder
• 1 1/2 teaspoon cumin powder
• 3/4 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt or to taste
• 1 1/2 pounds (750 g) okra, cut into 1/2-inch pieces
• 2 medium potatoes, cut into 1/2-inch dice
• Freshly ground black pepper to taste
• 1 teaspoon mango powder (amchur) or 1 1/2 tablespoons freshly squeezed lemon juice

Preparation

Step 1

In a large skillet with a tight-fitting lid, heat oil over medium heat. Add tomatoes and sautê until soft and mushy, 4 to 5 minutes. Mash with back of spoon.
Add coriander, cumin, turmeric, cayenne and salt. Sautê, stirring continuously, for 2 minutes.
Add okra and potatoes and mix well. Reduce heat slightly and sautê until okra is no longer sticky, about 5 minutes.
Sprinkle okra mixture with 1 tbsp (15 mL) water. Reduce heat to low. Cover and cook, stirring once to prevent sticking, until softened, 8 to 10 minutes.
Remove from heat. Sprinkle with pepper and mango powder.