1 pound fresh okra, stems removed
1 large (28-ounce) can diced tomatoes
2 tablespoons grapeseed (or other neutral-flavored) oil
1 medium white onion, diced
1 jalapeño pepper, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon ground black pepper
Chop the stemmed okra into half-inch slices and set aside. Drain the canned diced tomatoes, reserving the juice, and set aside.
Heat the oil in a large frying or sauté pan over medium heat. Add the diced white onion and cook until translucent and slightly golden, approximately 5 to 6 minutes. Add the minced jalapeño pepper, minced garlic, ground cumin, ground coriander, ground turmeric, kosher salt, and ground black pepper. Cook for another minute or two until very fragrant.
Increase the heat to medium high and immediately add the okra slices, mixing everything together. Cook for another 2 minutes, stirring frequently.
Add the drained tomatoes and reduce heat back to medium. Cover the pan and simmer until okra is tender, approximately 5 minutes, stirring occasionally. Add some of the reserved tomato juice as the okra cooks if the pan seems to be getting dry.
Season with more kosher and ground black pepper, if desired.
Notes and Instructions
Cooking tips/notes: In Kenya, okra is called mabenda. I am able to find the freshest okra in my local Indian grocery store. Even if you think you don’t like okra, this dish is worth trying. It’s an easy dish to make ahead and serve the next day.
Recipe and photo credit: Traci Barr