Ingredients
- 1 pound okra
- 2 tablespoons vegetable oil
- 1 tomato, or about 1 cup diced canned tomatoes
- 1 large onion
- 1 dash cayenne pepper, or more to taste
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon curry powder, or to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
-
Gather the ingredients.
-
Wash the okra pods and dry them thoroughly. Cut off and discard the tips and stem ends from the okra pods. Cut the okra into 1/2-inch rounds.
-
Heat the oil in a large heavy nonstick or well-seasoned iron skillet over medium-high heat. When the oil is hot and shimmering, add the sliced okra and stir-fry for 10 minutes, stirring and turning frequently to keep it from sticking.
-
Meanwhile, core the tomato; remove the seeds and dice it. Peel the onion and cut it into quarters; slice thinly. Set aside.
-
When the okra is beginning to brown, add the diced tomato, sliced onion, cayenne pepper, turmeric, and curry powder, to taste.
-
Continue cooking for about 3 minutes longer, or until the onions are tender.
-
Taste and add kosher salt and freshly ground black pepper, as needed.