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Print this Recipe    Okra Tomato Dill

Okra in Tomato and Dill Sauce
Serves 4

1 tsp ground turmeric
1/2 tsp cumin seeds
1 tsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 large potato, peeled and roughly diced
light vegetable stock (can use stock powder)
2 Tbsp chopped fresh dill, or 1 Tbsp dried
450g (1lb) okra, topped and tailed, and halved if large
400g (14oz) can chopped tomatoes
black pepper to taste
1 Tbsp chopped fresh flatleaf parsley to garnish

Mix the turmeric and cumin seed with just enough water to form a
stiff paste. Set aside to absorb.

Heat the oil in a wide pan and cook the onion gently until softened
and lightly browned. Add the spice paste and garlic, and mix well.
Add the potatoes, pour on just enough stock to almost cover, and
bring to the boil. Reduce the heat and simmer for 10 minutes, until
the potatoes have just started to soften.

Add the dill, okra and tomatoes. Simmer, covered, for 15 minutes.
Don't stir, or the okra with go mushy and lose their shape. Add a
little boiling water if it gets too dry; or take the lid off before
the end if it's too wet.

Serve garnished with parsley. Reheats well.

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