KCB 5.27: Okra in Tomato Sauce
Okra in Tomato Sauce
Okra releases a glutinous sap when cut, and sweats when salted, so dry it thoroughly before cooking and add salt after the cooking is completed. Okra is a summer vegetable. When selecting okra look for small pods. If the pointed end snaps off, it is fresh. Serve this dish, which originates in Trinidad, as an entree or side dish.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 20 to 30 minutes
• YIELD: Enough for 6 persons
• COOKING TIME: 20 to 30 minutes
• YIELD: Enough for 6 persons
• 500 g (a little over 1 pound) young okra pods
• 3 tablespoons (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 small green pepper, seeded an chopped into small cubes
• 1 medium hot green chili, seeded and chopped
• 3 medium tomatoes, peeled and chopped
• 1/2 teaspoon (2 ml) brown sugar
• 1 teaspoon (5 ml) salt
• 3 tablespoons (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 small green pepper, seeded an chopped into small cubes
• 1 medium hot green chili, seeded and chopped
• 3 medium tomatoes, peeled and chopped
• 1/2 teaspoon (2 ml) brown sugar
• 1 teaspoon (5 ml) salt
1. Wash the okra, dry them with paper towels, and cut off the stem ends. Heat the oil in a heavy pan and saute the okra until lightly browned all over, (about 10 minutes) Lift out the okra with a slotted spoon, and transfer to a saucepan.
2. Saute the asafoetida in the oil remaining in the pan, add the peppers and chili, and stir-fry until they become soft.
3. Add the tomatoes and sugar and simmer for 4 to 5 minutes or until the tomatoes break down.
4. Pour the tomato mixture over the okra, stir to mix, and cook covered until the okra is tender about 5 minutes. Sprinkle in the salt and serve hot.
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