Vegetables: Okra Tomato Dill by Recipe Cottage

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	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.