Okra in Tomato Sauce (Vegan / Vegatarian)

This is another recipe from Mr. Kurma Dasa. I have never actually cooked okra before (I usually just boil it for a minute and dip them in soy sauce), so this is new for me.

"Okra releases a glutinous sap when cut, and sweats when salted, so dry it thoroughly before cooking and add salt after the cooking is completed. Okra is a summer vegetable. When selecting okra look for small pods. If the pointed end snaps off, it is fresh. Serve this dish, which originates in Trinidad, as an entree or side dish."

PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes to 30 minutes
YIELD: enough for 6 people

500 g (a little over 1 pound) young okra pods
3 tablespoons (60 ml) olive oil
1/4 teaspoon (1 ml) yellow asafoetida powder
1 small green pepper, seeded and chopped into small cubes
1 medium hot green chili, seeded and chopped
3 medium tomatoes, peeled and chopped
1/2 teaspoon (2 ml) brown sugar
1 teaspoon (5 ml) salt

1. Wash the okra, dry them with paper towels, and cut off the stem ends. Heat the oil in a heavy pan and saute the okra until lightly browned sugar all over, (about 10 minutes). Lift out the okra with a slotted spoon, and transfer to a sauce pan.
2. Saute the asafoetida in the oil remaining in the pan, add the peppers and chili, and stir-fry until they become soft.
3. Add the tomatoes and sugar and simmer for 4 to 5 minutes or until the tomatoes break down.
4. Pour the tomato mixture over the okra, stir to mix, and cook covered until the okra is tender (about 5 minutes). Sprinkle in the salt and serve hot.

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Ingrid's Notes and Modification:

• I added some grounded black paper instead of asafoetida powder (I still can't find any place that sells such seasoning).

(Source: Great Vegetarian Dishes: Over 240 recipes from around the world by Kurma dasa. See more on http://www.kurma.net/)

(Keywords: vegan, vegetarian, entree, okra, tomato)