Okra with a Tomato Sauce
Okra are best served either as part of a dish, or with a sauce as an accompaniment – otherwise their mild flavour can seem a little bland. This dish looks colourful and has plenty of flavour, try serving with roasted cod fillets and boiled salad potatoes.
2 tbsp olive oil
1 tsp coriander seeds, crushed
1 tbsp tomato puree
225g cherry tomatoes, halved
1 tbsp balsamic vinegar
1 tbsp capers in vinegar, drained and roughly chopped
Salt and freshly ground black pepper
450g okra, trimmed
1. To make the sauce, heat the oil in a small pan, add the coriander seeds and fry for a minute. Add the tomato puree and cook a minute (the sauce may seem to clog together but don’t worry) add the tomatoes and cook until just soft. Stir in
the balsamic vinegar and the capers. Season to taste.
2. Cook the okra in a large pan of boiling salted water for 3-4 minutes or until tender. Drain well and transfer to a warm serving dish, spoon over the tomato mixture and serve.