Stir-Fried Okra with Tomatoes

Ingredients

• 2 tbsp (25 mL) vegetable oil
• 4 to 5 Roma tomatoes
• cut into 1/2-inch (1 cm) wedges (about 3 cups/750 mL)
• 2 tsp (10 mL) coriander powder
• 1 1/2 tsp (7 mL) cumin powder
• 3/4 tsp (4 mL) turmeric
• 1/2 tsp (2 mL) cayenne pepper
• 1 tsp (5 mL) salt or to taste
• 1 1/2 lbs (750 g) okra
• cut into 1/2-inch (1 cm) pieces
• 2 medium potatoes
• cut into 1/2-inch (1 cm) dice
• Freshly ground black pepper to taste
• 1 tsp (5 mL) mango powder (amchur) or 1 1/2 tbsp (22 mL) freshly squeezed lemon juice

Instructions

1. In a large skillet with a tight-fitting lid, heat oil over medium heat.
2. Add tomatoes and saute until soft and mushy, 4 to 5 minutes.
3. Mash with back of spoon.
4. Add coriander, cumin, turmeric, cayenne and salt.
5. Saute, stirring continuously, for 2 minutes.
6. Add okra and potatoes and mix well.
7. Reduce heat slightly and saute until okra is no longer sticky, about 5 minutes.
8. Sprinkle okra mixture with 1 tbsp (15 mL) water.
9. Reduce heat to low.
10. Cover and cook, stirring once to prevent sticking, until softened, 8 to 10 minutes.
11. Remove from heat.
12. Sprinkle with pepper and mango powder.