Spicy Okra and Tomatoes

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 03/1/22
Spicy Okra and Tomatoes

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
72 Calories
3g Fat
11g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 72
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 208mg 9%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 3g
Vitamin C 29mg 143%
Calcium 109mg 8%
Iron 1mg 8%
Potassium 370mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Browned onion, garlic, and a few tomatoes create a delicious coating for sweet, fresh okra. Cooking okra this way—without much liquid and with a fair amount of acid from the tomatoes—minimizes the "slime" factor so many people associate with okra. The Indian-style spices make this dish perfect for a vegetarian meal with rice and lentils or beans, but it's also yummy alongside grilled meats.

Ingredients

  • 1 1/2 pounds okra

  • 1 medium yellow onion, or red onion

  • 3 medium tomatoes

  • 3 cloves garlic

  • 1 tablespoon vegetable oil

  • 1 1/2 teaspoons chili powder

  • 2 teaspoons cumin seeds

  • 1 teaspoon turmeric

  • 1/4 teaspoon cayenne, optional

  • 1/2 teaspoon sea salt, plus more to taste

  • 1 tablespoon lemon juice

Steps to Make It

  1. Gather the ingredients.

    Spicy Okra and Tomatoes ingredients

    The Spruce / Maxwell Cozzi

  2. Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.

    Trim off and discard the stem ends from the okra and cut the pods, on a cutting board

    The Spruce / Maxwell Cozzi

  3. Peel and thinly slice the onion; set it aside.

    Peel and thinly slice the onion on a cutting board

    The Spruce / Maxwell Cozzi

  4. Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.

    copped tomatoes on a cutting board, garlic in a bowl

    The Spruce / Maxwell Cozzi

  5. Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.

    onions cooking in a pan

    The Spruce / Maxwell Cozzi

  6. Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.

    onions and garlic in a pan

    The Spruce / Maxwell Cozzi

  7. Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.

    onions and garlic with spices in a pan

    The Spruce / Maxwell Cozzi

  8. Add the okra and stir to coat the pieces with the onion-spice mixture.

    okra with the onion mixture in a pan

    The Spruce / Maxwell Cozzi

  9. Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.

    okra, onions and tomatoes in a pan

    The Spruce / Maxwell Cozzi

  10. Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.

    okra mixture cooking in a covered pan

    The Spruce / Maxwell Cozzi

  11. Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.

    okra mixture cooking in a pan

    The Spruce / Maxwell Cozzi

  12. Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.

    salt and lemon juice added to the okra mixture in the pan

    The Spruce / Maxwell Cozzi

  13. Serve the okra hot or warm.

    Spicy Okra and Tomatoes on a platter

    The Spruce / Maxwell Cozzi

Tips

  • Note that this dish reheats beautifully, so go ahead and make it ahead of time and reheat as needed. Leftovers are particularly good alongside scrambled eggs is, like me, you appreciate a savory breakfast.
  • If you have tender, young, small, truly fresh okra, you can also cook them whole. You may need to increase the cooking time by a couple minutes, but otherwise, you can proceed with the recipe as written but without the okra chopping.