Stewed Okra & Tomatoes

with No Comments
Okra and tomatoes are a match made in heaven – a wonderful side dish any time of the year. These vegetables really sing when combined with the onion and garlic. The origins of this dish can be traced back to New Orleans, where it’s a popular dish in the south, but also contains the two main ingredients found fresh grown in many gardens and small farms across the southeastern states, which provides the long hot growing seasons okra and tomatoes require. Okra and tomatoes are low in saturated fat and sodium, and very low in cholesterol, with a host of nutritional benefits such as potassium, zinc and copper, and a very good source of dietary fiber.


  • 1 medium onion, chopped
  • 500 grams Taj Brand Frozen┬áCut Okra
  • 3 cups chopped tomatoes, (3-4 medium)
  • 2/3 cup reduced-sodium tomato juice or water
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper or 1/2 minced jalapeno


  1. Cook onion in a large saucepan or Dutch oven stirring frequently, until soft and translucent, about 5 minutes.
  2. Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.

Serving Suggestion: Best served with Plain Steamed Basmati Rice or Cumin Basmati Pulao. Try it out with Taj Classic Basmati Rice to make it a complete meal.