This is a great way to use some of the tomatoes you canned this year will the okra harvest. A quick vegan meal when paired with rice or a hearty side dish when paired with a sweet white fish. I picked this okra up at the Chamblee Farmer’s Market, one of the newest produce street markets in the Atlanta Metro.
3 green chiles, chopped
3+ cloves chopped garlic
1 lb okra, cut into 1 inch pieces
28 oz crushed or diced tomatoes
1 1/2 cups or 1 16 oz can cooked chick peas
2 TB vegetable oil
1 TB each: mustard seed, cumin, black pepper, coriander
Add oil, chiles, garlic, and spices to sauté pan or wok over medium high heat. Stir rapidly to infuse oil with spices 3 minutes.
Add okra and stir fry to coat with spiced oil, 3 minutes. Pour in tomatoes and chick peas. Cover and simmer on low 20 minutes until okra is tender.