**Cumin-Spiced Okra and Tomatoes: A Flavorful Fusion of Freshness and Warmth**
Embark on a culinary journey to the vibrant and aromatic realm of cumin-spiced okra and tomatoes. This delectable dish, rooted in the rich traditions of Indian cuisine, tantalizes the taste buds with its harmonious blend of flavors and textures. The okra, with its distinctive shape and tender crunch, becomes a canvas for an array of spices, led by the earthy warmth of cumin. Tomatoes, bursting with their natural sweetness, add a vibrant tang that balances the okra's vegetal notes. As the dish simmers, a symphony of aromas fills the air, beckoning you to the table. This tantalizing dish is a true testament to the magic that can be created when fresh, wholesome ingredients are combined with culinary artistry. Let your taste buds embark on an unforgettable escapade as you delve into the depths of this cumin-spiced okra and tomato delight.
**Additional Recipe Ideas:**
- **Cumin-Spiced Okra and Tomato Curry:** Transform the classic okra and tomato combination into a rich and flavorful curry. Simmer the okra and tomatoes in a fragrant blend of cumin, coriander, and turmeric, adding a touch of coconut milk for a creamy texture.
- **Okra and Tomato Stir-Fry:** For a quick and easy weeknight meal, stir-fry okra and tomatoes with your favorite vegetables. Add a splash of soy sauce and a pinch of chili flakes for a zesty twist.
- **Okra and Tomato Salad:** Enjoy the refreshing simplicity of an okra and tomato salad. Toss sliced okra and tomatoes with a tangy vinaigrette dressing, adding crumbled feta cheese and fresh herbs for a delightful summer side dish.
- **Okra and Tomato Soup:** On a chilly evening, warm up with a comforting bowl of okra and tomato soup. Puree cooked okra and tomatoes until smooth, then season with cumin, paprika, and a hint of cayenne pepper. Serve with crusty bread or crackers for a satisfying meal.
- **Okra and Tomato Pakoras:** Create crispy and flavorful okra and tomato pakoras as a delightful appetizer or snack. Dip okra and tomato slices in a batter made with chickpea flour, spices, and herbs, then fry until golden brown. Serve with a cooling yogurt sauce for a perfect balance of flavors.
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.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 126 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 317 mg, Fiber 3 g, Sugar 6 g
SPICED OKRA WITH TOMATOES RECIPE
Steps:
- For the Spice Mixture : Combine cumin, coriander, cardamom (if using), and dried habanero (if using) in a small saucepan and set over medium heat. Toast spices until fragrant, about 2 minutes. When cool enough to handle, remove cardamom pods, then place remaining spices in spice grinder or mortar. Using fingers, crack open cardamom pods and remove seeds contained within; discard hull. Add cardamom seeds to other spices. Using spice grinder or mortar and pestle, grind spices to fine powder. Set aside.
- For the Okra : Heat canola oil in Dutch oven or 3-quart saucepan over medium heat until shimmering. Add onions and salt and cook, stirring occasionally with a wooden spoon, until onions are golden and just starting to brown, about 15 minutes.
- Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in tomato paste, stir and cook until paste has colored the contents of the pot a reddish-brown, about 1 minute. Mound onions, ginger, and garlic in center of pot and add spice mixture directly on top (this is to guard against scorching the spices). Stir together, then cook until spices are bloomed and mixture is very fragrant, 30 seconds to 1 minute. Add water and stir, scraping bottom of pot with wooden spoon to dislodge any stuck-on bits. Add tomato sauce and okra and stir to break up frozen okra. (Okra pieces should be just submerged in the liquid; if not, add more water to cover them). Bring contents of pot to a boil, reduce heat to low, and simmer, stirring occasionally, until okra is tender, most of excess liquid has cooked off, and okra is thickly coated in sauce, 10-15 minutes. Top with cilantro and serve immediately as part of a larger meal with rice or paratha , passing lime wedges alongside.
Nutrition Facts : Calories 140 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 320 mg, Sugar 5 g, Fat 8 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g
SPICED OKRA AND TOMATOES
Provided by Virginia Willis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saute pan, heat the oil over medium heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the wine and cook until reduced by half, 3 to 5 minutes. Add the okra, red pepper flakes, tomatoes, thyme and bay leaves. Season with salt and pepper. Cover, decrease the heat to low and simmer, stirring occasionally, until the okra is just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
SAUTEED OKRA WITH CUMIN
Steps:
- Melt butter over high heat in a medium saute pan. Saute okra with all seasoning 2 to 3 minutes. Reduce heat to moderate and cook, stirring occasionally, an additional 5 minutes. Serve hot.
CUMIN-SPICED OKRA AND TOMATOES
Okra and tomatoes are a classic combo. This is a delicious, spicy variation that's really easy to make. I made this often in college and turned my okra-skeptical roommate into a fan. I like this served over brown rice, but it's also great thinned out into a stew.
Provided by sprout 13
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a dutch oven over medium heat.
- Saute onion for a few minutes until it begins to soften.
- Add garlic, jalapeno, and cumin and cook 1-2 minutes longer. Don't brown the garlic or it will get bitter.
- Add okra, tomatoes, and tomato juice. Salt and pepper to taste.
- You can add water to make a soupier dish, or leave it fairly dry. I add 1/4-1/2 cup.
- Cover and cook 5-10 minutes. Okra should soften and the juices will become quite thick.
Nutrition Facts : Calories 95.4, Fat 3.9, SaturatedFat 0.5, Sodium 16, Carbohydrate 14.5, Fiber 5.3, Sugar 4.9, Protein 3.6
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.
SPICY ROASTED OKRA
Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!
Provided by KerfuffleUponWincle
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss the okra with olive oil to coat.
- In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
- Toss okra with spiced salt mixture.
- Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
- Serve immediately with lemon wedges (squeeze over each serving)!
- Makes four servings.
Tips:
- Choose fresh okra: Look for okra that is bright green and firm. Avoid okra that is brown or slimy.
- Trim the okra: Cut off the stem and blossom ends of the okra. Then, cut the okra into 1-inch pieces.
- Soak the okra: Soaking the okra in water for 30 minutes will help to reduce the sliminess.
- Use a variety of spices: Cumin, coriander, and turmeric are all common spices used in Indian cooking. Experiment with different spices to find a combination that you like.
- Don't overcook the okra: Okra cooks quickly, so be careful not to overcook it. Overcooked okra will become slimy.
Conclusion:
Cumin Spiced Okra and Tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The okra is cooked in a flavorful sauce made with cumin, coriander, turmeric, and tomatoes. Serve this dish with rice or naan bread.
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