Caribbean-Style Sautéed Okra

Serves
serves 6
Time
50 minutes

Published on July 23, 2019

Cooking the okra in batches helps it to crisp up before it’s simmered with tomatoes and cilantro for this West Indian side dish.

Northern Indian bhindi masala—a dish of sautéed okra and tomatoes—gets a West Indian spin with the addition of Scotch bonnet chile, coconut flakes, lime juice, and cilantro. This recipe is adapted from Provisions: The Roots of Caribbean Cooking by Michelle and Suzanne Rousseau.

Featured in: "Provisions" Is an Ode to the Remarkable Women Behind Caribbean Cuisine

Equipment

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Ingredients

2 Tbsp. coconut oil, divided
3 cloves garlic, finely chopped (1 Tbsp.) and divided
1 tsp. finely chopped ginger, divided
2 cups coarsely chopped yellow onion (10 oz.), divided
¼ cup fresh thyme leaves, divided
1 Scotch bonnet chile, stemmed, seeded, and finely chopped, divided
1 lb. okra, sliced on the bias about ½ inch thick (4 cups)
Kosher salt
Freshly ground black pepper
3 medium plum tomatoes (12 oz.), coarsely chopped
¾ cup coarsely chopped cilantro, plus more for serving
Lime wedges, for serving
¼ cup unsweetened coconut flakes, for serving

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Instructions

Step 1

In a large skillet over medium heat, add 1 tablespoon coconut oil. When the oil is hot, add 1½ teaspoons garlic, ½ teaspoon ginger, 1 cup onion, ¾ cup bell pepper, 2 tablespoons thyme, and half of the chile. Cook, stirring frequently, until the onions are soft and translucent, 3–4 minutes. Add 2 cups okra, taking care not to crowd the pan. Increase the heat to high and continue cooking until the okra is slightly softened but still holds its shape, about 5 minutes. Transfer to a heatproof bowl and set aside at room temperature.

Step 2

Return the skillet to the stove and repeat the process with the remaining oil and vegetables. Once the second batch of okra has cooked for 5 minutes, return the first batch to the skillet. Season with salt and pepper, add the tomatoes and cilantro, and cook, stirring occasionally, until the tomatoes soften and the mixture is heated through, 4 minutes. Lower the heat to maintain a simmer and continue cooking, stirring occasionally, until tomatoes have nearly broken down and most of the moisture has evaporated, about 10 minutes more (add a small amount of water, if necessary, to prevent sticking). Transfer to a serving dish and serve with a squeeze of lime, coconut flakes, and more cilantro.

In a large skillet over medium heat, add 1 tablespoon coconut oil. When the oil is hot, add 1½ teaspoons garlic, ½ teaspoon ginger, 1 cup onion, ¾ cup bell pepper, 2 tablespoons thyme, and half of the chile. Cook, stirring frequently, until the onions are soft and translucent, 3–4 minutes. Add 2 cups okra, taking care not to crowd the pan. Increase the heat to high and continue cooking until the okra is slightly softened but still holds its shape, about 5 minutes. Transfer to a heatproof bowl and set aside at room temperature.
Return the skillet to the stove and repeat the process with the remaining oil and vegetables. Once the second batch of okra has cooked for 5 minutes, return the first batch to the skillet. Season with salt and pepper, add the tomatoes and cilantro, and cook, stirring occasionally, until the tomatoes soften and the mixture is heated through, 4 minutes. Lower the heat to maintain a simmer and continue cooking, stirring occasionally, until tomatoes have nearly broken down and most of the moisture has evaporated, about 10 minutes more (add a small amount of water, if necessary, to prevent sticking). Transfer to a serving dish and serve with a squeeze of lime, coconut flakes, and more cilantro.