Best Spicy Okra And Tomatoes A New Twist To A Traditional Dish Recipes

MEDITERRANEAN-STYLE OKRA RECIPE

Steps:

• Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
• Add the okra and sautee for 5 to 7 minutes over medium-high heat.
• Season with kosher salt, black pepper and spices. Toss to coat.
• Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
• Remove from heat and serve over rice or with warm pita bread.

OKRA WITH TOMATOES

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

SPICY OKRA AND TOMATOES

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
• Peel and thinly slice the onion ; set it aside.
• Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
• Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
• Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
• Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
• Add the okra and stir to coat the pieces with the onion-spice mixture.
• Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
• Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
• Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
• Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
• Serve the okra hot or warm.

OKRA AND TOMATOES

Steps:

• In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
• Add the onion and garlic; saute for 5 more minutes.
• Stir in tomatoes (with their juices), sugar, thyme, bay leaf, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
• Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
• Remove the bay leaf. Season with salt and pepper, to taste. Serve immediately.

SPICY OKRA AND TOMATOES-A NEW TWIST TO A TRADITIONAL DISH.

Steps:

• Cook the okra according to package directions, then rinse under cold running water to stop the cooking, and drain. Preheat a large skillet over medium-high heat. Add the oil, then the onions, bell pepper, and garlic. Sauté until the onions turn translucent, about 3 minutes. Add the okra, tomatoes, tomato sauce, salt, and black pepper. Cover, reduce the heat to medium-low, and simmer to heat through, 4 to 5 minutes.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

SPICY OKRA AND TOMATOES

Steps:

• Line a plate with paper towels. In a large skillet, heat the oil over medium-high heat. Add the okra and cook until lightly browned, about 4 minutes. Transfer with a slotted spoon to the prepared plate. Set aside.
• Add the onion to the residual oil in the skillet and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds. Add the cumin, coriander, cayenne, and turmeric and stir to combine. Add the tomatoes with juices, and stir to combine.
• Cook until slightly thickened, about 5 minutes. Add the reserved okra and stir to combine. Decrease the heat to medium-low and cook until the okra is tender, about 10 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with cilantro and serve immediately.