My Mother’s Okra With Sautéed Tomatoes Recipe

A family recipe to pair with rice.


1 lb okra, washed, hard ends removed
2 tbsp ground coriander
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp salt
2 tbsp grapeseed oil

Sautéed Tomatoes:
2 tbsp grapeseed oil
1 tsp cumin seeds
Two 19 oz cans chopped tomatoes (about 4 cup)
Salt and pepper to taste


For The Okra:
Step 1: Make an incision down the middle of each okra from one end to the other.

Step 2: Thoroughly mix the spices and salt in a bowl. Place a pinch of spice mixture in each okra.

Step 3: Heat the oil in a large skillet on medium heat. Gently place the okra in the skillet and cook, stirring frequently, until they are golden brown and soft, about 6 to 8 minutes. Set aside.

For The Sautéed Tomatoes:
Step 1: Heat the oil in a large skillet on medium heat. Add the cumin seeds and cook for 10 seconds. Add the tomatoes, salt and pepper and turn down the heat to low. Cook until the tomatoes are softened, about 8 to 10 minutes.

To Serve:
Step 1: Reheat the okra if necessary. Serve the okra and tomatoes with rice or rotis.

See more recipes from Bal’s Spice Kitchen.

Reprinted with permission from Bal’s Spice Kitchen (2014, Whitecap).