Okra or “ladies fingers” as it is also known is commonly used in Indian, Asian and African cooking. Although okra is typically grown in tropical or warmer climates, we are able to grow it here in the summer at 1,300 metres above sea level. By picking the pods when they are tender and not cooking it for too long, it is possible to avoid the slimy texture that many people associate with okra and find off-putting.
- 2 medium-sized tomatoes, finely chopped
- 1 bowl of okra, cut into 5cm pieces
- 1/2 teaspoon chilli powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ginger
- 1 teaspoon coriander
- olive oil
- a splash of water
- Heat some olive oil in a frying pan and then add the chopped tomatoes.
- Fry on a medium heat for 5 minutes.
- Add the spices and heat for another minute or so.
- Add the okra and coat well in the spice mixture.
- Season with salt and pepper.
- Cook for 10.15 minutes on a low heat, adding a splash of water as necessary to prevent the mixture drying out.