Okra is technically a fruit, but that doesn’t stop people from preparing, cooking, and serving it as a vegetable. This stir-fried okra recipe includes gingerroot, which adds a spicy dimension.
Preparation time: 5 minutes
Cooking time: 7 to 10 minutes
Yield: 6 servings
1 1/2 pounds fresh okra
1 to 2 tablespoons olive oil
1 teaspoon yellow mustard seeds
2 garlic cloves
1 piece fresh gingerroot
1 onion
2 fresh tomatoes
1/4 teaspoon ground cumin
1 teaspoon turmeric
Salt
Wash the okra and cut it into 3/4-inch diagonal slices.
Discard the ends.
Heat the oil in a 12-inch cast-iron skillet or a cast-iron wok on medium high.
Add the mustard seeds, cooking and stirring until the mustard seeds pop, about 2 minutes.
If necessary, briefly cover and remove from heat until mustard seeds stop popping, then return to heat.
Mince the garlic.
Grate the ginger.
Slice the onion.
Chop the tomatoes.
Add the garlic, 1 teaspoon ginger, the onion, and okra to the skillet.
Sauté for 2 minutes.
Stir in the tomatoes, cumin, and turmeric.
Cook and stir until the okra becomes slightly tender, 3 to 5 minutes.
Turn the heat down, if necessary.
Salt to taste.
Per serving: Calories 85 (From fat 26); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 106mg; Carbohydrate 14g (Dietary fiber 4g); Protein 3g.