Indian-Spiced Okra and Tomatoes

Last night I was looking for a nice vegetable dish to go with our mujadara.  Since okra is still in season, I decided to stew it with some tomatoes, seasoning it with some of the spices that went into our lentils and rice.

Serves 4-6

Total Time: about an hour

2 Tbsp ghee

1 small red onion, diced

1 ½ tsp cumin seeds

3 green cardamom pods

1 tsp turmeric

28 oz canned, stewed tomatoes (can reserved)

1 lb okra, stemmed if you prefer, sliced into ½-inch pieces

Heat large skillet over medium-high heat and melt ghee.  Add diced red onion, and cook until softened.  Clear a space in the center of the pan and add the cumin seeds and cardamom pods.  Toast until cumin seeds are slightly browned; mix in with onions.  Add turmeric and toast for about a minute.

Add tomatoes, breaking up large pieces with a wooden spoon; reserve can(s).  Bring to a boil; reduce heat and let simmer until liquid has reduced by about a half (8-10 minutes).  Add okra; fill tomato can with about ½ cup water and add to pan.  Bring to a boil, then cover, lower heat, and let simmer for 30-40 minutes, stirring occasionally.