Vegetable dishes like curried okra with tomatoes are a great addition to any dinner. It’s healthful and delicious because to the addition of sliced okra, juicy tomatoes, and aromatic spices.
- How to Buy and Store Okra
- How to remove slime
- How to serve and store
- More vegetable recipes
Curried Okra with Tomatoes
When they’re breaded and fried to a golden crisp, okra is one of my favorite vegetables and I can easily have a pound or two in a single sitting. Consequently, I was thrilled to come across this recipe for curried okra and tomato. Luckily, I never have to rush to the store because I keep a plentiful supply of the vegetable in my fridge, so I can have the dish ready to enjoy in minutes.
The recipe lived up to my expectations and was fantastic. You should keep it. For lunch today, I had some smothered okra with steaming rice and daing na bangus, and it was a match made in culinary heaven.
How to Buy and Store Okra
- Choose bright green and firm but tender okra. Break off the end to check for freshness; it should snap rather than bend.
- Avoid pods that look shriveled and have brown spots or blemishes.
- Pick ones that are about 2 to 4 inches long. As the okra matures and grows in length, it can turn hard and fibrous.
- Very young okra have white seeds; brown and dried pips may be a sign of over-maturing.
Do not wash the vegetable until ready to use. Store in a loose paper bag or plastic bag in the refrigerator for up to 4 days. To freeze, arrange in a single layer on a baking sheet, freeze until firm, and transfer to an airtight container.
How to remove slime
When prepared, okra fingers are mucilaginous and yield a sticky, slimy liquid. This distinctive “goo” is full of soluble fiber and is used to thicken dishes like pinakbet and gumbo, but its slimy texture can put some people off. Below I’ve included some advice on how to cook lady’s fingers so that they’re not too slimy.
- Use young pods; the older the okra, the more slime it produces.
- Rinse and dry thoroughly as the moisture increases viscosity.
- You can flash fry them in a small amount of oil on high heat before adding them to the recipe.
The acids in the tomatoes help control slime production, but you can also try soaking them in vinegar and water for about 30 minutes or spritzing them with lemon juice before cooking.
How to serve and store
- Enjoy this okra and tomato stew as a tasty and healthy side dish with your favorite grilled meat or fried fish.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
Reheat in a pan over medium heat to 165 F, adding more water or vegetable broth if needed. Or microwave at 1 to 2-minute intervals until completely heated, stirring well between intervals.
- 1 pound okra
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 Roma tomatoes, chopped
- 1 tablespoon curry powder
- 1/8 teaspoon chili powder
- salt and pepper
1/2 cup water
Rinse the okra and pat dry. Trim the ends of the pod and cut into horizontally into about 1/2-inch lengths.
In a wide pan over high heat, heat oil. Add onions and garlic and cook until softened.
Add tomatoes and okra and cook, stirring regularly, for about 2 to 3 minutes.
Add curry powder, chili powder, and salt and pepper to taste. Stir to combine.
Add water and bring to a simmer. Lower heat, cover, and continue to cook for about 10 to 15 minutes or until vegetable is tender.