Spiced okra

Cooked badly, okra can be slimier than a hedge fund manager, but when it’s done well it’s truly delicious. You can serve this as a side dish or have it on its own with roti and plenty of Greek yoghurt.

(Serves 4)
1 red chilli, roughly chopped
3 cloves of garlic, roughly chopped
1 2cm piece of ginger, roughly chopped
1 tsp mustard seeds
½ tsp nigella seeds
1 medium red onion, roughly chopped
1 400g tin plum tomatoes
¾ tsp salt
¼ tsp turmeric powder
650g okra, topped and tailed then sliced into 2cm pieces

  1. Put the chilli, garlic and ginger in a food processor with a splash of water and blitz into a paste.
  2. Heat 3 tbsp of rapeseed oil in a wide frying pan and add the whole spices. Once they start to pop, add the chopped onion. Cook on a medium-high heat, stirring frequently, until the onions are soft and lightly browned.
  3. Add the chilli, ginger and garlic paste and cook for another minute, then add the tomatoes, turmeric and salt. Let the tomatoes cook for around 7-8 minutes until they have broken down into a thick sauce and most of the moisture has evaporated.
  4. Add the okra to the pan and coat it in the sauce, then turn up the heat to maximum and cook for about 7 minutes, stirring briskly the entire time. Add a splash of water if the tomatoes look in danger of burning. Don’t worry if it gets a little charred – this will just add to the flavour. Check the seasoning and serve.

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