Okra and Tomato Stew

Name: Okra and Tomato Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g okra (washed, patted completely dry, topped and tailed, cut into 1-inch pieces); 3 pcs tomato (medium, finely chopped); 2 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 2 pcs green chili (slit lengthwise); 2 tbsp oil (divided); 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 2 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt (divided); 2 tbsp coriander leaves (chopped, for garnish); 0.5 cup water (for simmering)

RATING

0.0/5

TASTE SCORE

8/10

Tender okra simmered in a tangy, spiced tomato gravy until just cooked through. This homestyle dish avoids the dreaded okra slime by sautéing the bhindi first before introducing it to the tomato base. Serve it with warm rotis or steamed rice for a comforting weeknight meal.

PREP

10m

COOK

20m

SERVES

1 KATORI

148 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the okra.
Wash the okra thoroughly and pat each piece completely dry with a kitchen towel. Moisture is the enemy here; any water left on the okra will release mucilage and make the dish slimy. Trim the tops and tails, then slice into 1-inch pieces.
TIPDry the okra for at least 15 minutes after washing, or leave it spread on a towel. The drier it is, the less slimy the stew.
fry · ~8 min
Sauté the okra until just tender.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Add the okra pieces in a single layer and sprinkle with 0.25 tsp salt.
3.Sauté for 6-8 minutes, stirring occasionally, until lightly browned and almost fork-tender.
4.Remove from the pan and set aside.
TIPDon't crowd the pan — if the okra steams instead of fries, it turns slimy. Use two batches if needed.
temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.
2.Add cumin seeds and let them sizzle for 30 seconds until fragrant.
3.Add green chilies and grated ginger. Stir for 20 seconds.
saute · ~15 min
Build the onion-tomato base.
1.Add the chopped onions and sauté until translucent and lightly golden, about 5-7 minutes.
2.Add minced garlic and cook for 1 minute until the raw smell disappears.
3.Stir in turmeric powder, red chili powder, and coriander powder. Cook for 30 seconds.
4.Add the chopped tomatoes and remaining 0.25 tsp salt. Cook, stirring frequently, until the tomatoes break down completely and the oil starts to separate, about 6-8 minutes.
TIPMash the tomatoes with the back of your spatula to help them break down faster into a smooth gravy.
simmer · ~5 min
Simmer the stew.
1.Add the sautéed okra back to the pan along with 0.5 cup water.
2.Stir gently to coat the okra with the tomato gravy.
3.Sprinkle garam masala on top.
4.Cover and simmer on low heat for 5 minutes so the flavors meld.
TIPKeep the lid slightly ajar if the stew looks too watery. You want a semi-dry, clingy gravy, not a soup.
garnish
Garnish and serve.
Turn off the heat. Sprinkle freshly chopped coriander leaves over the stew. Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat okra completely dry after washing to prevent slime during cooking.
2
Sauté okra in a single layer; overcrowding traps steam and causes sliminess.
3
Cook the tomato gravy until oil separates for a deeper, non-raw flavor.
4
Add okra back only after the gravy is fully cooked so it stays tender, not mushy.
5
Keep the lid ajar while simmering to control the gravy's consistency.
6
Use ripe, deep-red tomatoes for natural sweetness and tang without extra sugar.

RECIPE VARIATIONS