The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Stewed Tomatoes and Okra


4 cloves garlic

1 2-inch piece fresh ginger, peeled

2 tablespoons canola oil

1 ½ cups diced red onion

Several generous pinches of salt

1 teaspoon cumin powder

1 teaspoon turmeric powder

½ cup chopped fresh cilantro, divided

1 ½ cups tomatoes*, roughly diced

½ cup water

1 pound okra, halved lengthwise

*The riper the better. Roma tomatoes work fine, or try small heirloom cherry or grape tomatoes, halved. They will break down in the oil but retain their shape and look beautifully rustic.


Puree garlic and ginger in food processor to a smooth paste. Heat oil in sauté pan over high heat until almost smoking. Add onion and pinch of salt. Sauté until translucent over medium-high heat for approximately 5 minutes, stirring frequently to avoid burning. (The salt helps the onions sweat quicker.) Add the ginger-garlic paste and sauté until both paste and onions are golden brown, about 2–3 minutes. Add cumin, turmeric powder, and half the cilantro. Sauté for 1 minute. Add tomatoes. Cook over medium high until tomatoes start to break down, about 2–3 minutes. Add ½ cup water and okra. Cook until okra is tender and water starts to evaporate, about 3–5 minutes. Add salt to taste, garnish with remaining fresh cilantro, and serve over rice.

Print Recipe