Earlier this week we had an excellent dinner -- one of those multi-bean soup mixes from the grocery store, in the crock pot all day, over rice, with pan-fried okra thrown on top. Tonight, I was going to make Indian-style okra, but ended up not having the canned tomatoes I usually use, so I used what I had, and came up with something very good:
Start off Indian-style, and sauté
1/2 tsp. mustard seeds
1 tsp olive oil
add 1.5 c okra, sliced,
1 can mild Ro-Tel (that's where it diverges from the Indian recipe!),
whole cumin, cilantro, and black pepper (whole or ground) to taste
simmer 15 min or so.
It was really excellent, and I think I may do it that way from now on!
(Sorry, no photo -- I didn't expect it to taste good! Image source for the above. (Yes, it says it's a persimmon -- looks enough like a tomato for me!))