Okra with Tomatoes and Curry Leaves
Okra with tomatoes and curry leaves is a quick and easy dish, delicious on its own, or as an accompaniment to to fish and rice.
Servings: 4 people
Ingredients
- 500 g okra, washed, dried and trimmed of caps
- 1 small red onion, peeled and chopped
- 2 cloves garlic, peeled and choped
- 1 425g tin cherry tomatoes
- 3 tbsp olive oil
- 12 curry leaves
- 1 tsp raw sugar
- flaked sea salt and freshly ground black pepper
- 1 tsp nigella seeds substitute with black mustard seeds or poppy seeds
Instructions
- Heat olive oil in a large fry pan. Add onion and garlic and saute for a few minutes.
- Add okra and curry leaves and cook for a another 2 minutes.
- Add the tinned tomatoes and sugar, and cook over medium heat for about 10 minutes. Taste one of the okra. It should still have a bit of crunch.
- Season to taste, garnish with nigella seeds and serve immediately.