adapted from Madhur Jaffrey’s World Vegetarian who adapts it from the Indian Muslim’s in Uganda. She suggests it be topped with scrambled eggs or an omelet, or served plain with flatbreads, yogurt relish, and fresh chutney.
1/4 cup peanut oil
1 lb. fresh okra, tops and tails removed, cut crosswise in 1/4 inch thick rounds
3 medium tomatoes, chopped
2 medium garlic cloves, peeled and chopped
2 tbsp. fresh lime juice
1/2 tsp. ground coriander
1/2 tsp. ground cumim
1/4 tsp. tumeric
3/4 tsp. salt
fresh ground black pepper
Stir fry okra in oil 7-10 minutes. When the okra starts to brown, turn heat down and stir fry 3-4 more minutes. Turn heat down again and stir fry 2-3 additional minutes or until okra is almost tender.
Add all the remaining ingredients and cook gently on low heat 4-5 minutes until the flavors have merged and the tomatoes have dried a bit.