16-oz package of frozen, cut okra

¼ cup olive oil

1½ medium tomatoes, chopped

1 medium onion, sliced

¼ tsp finely diced fresh ginger

1 tsp chopped garlic clove

1 tsp salt

¼ tsp black pepper

¼ tsp turmeric powder

½ tsp paprika powder

¼ tsp cumin powder

Preheat oven to 400° F. Bake okra until lightly brown on unbleached parchment paper that has been sprayed with a bit of oil. Remove from heat and set aside.

In a medium, ceramic skillet sauté sliced onions in the oil until they start to become transparent. Add tomatoes and spices and mix. Incorporate the baked okra to the tomato-onion mixture and cook for 25 minutes on low heat.

Recipe and image reprinted with permission of Madiha Saeed, M.D.

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