Indian Style Okra and Tomato Rice

: Prepare the Vegetables

Wash and dry the vegetables prior to chopping (as required):
- Okra: we suggest cutting them into halves or thirds
- Red Onion: peel and cut into small dices. Divide it between tomato rice and the okra
- Garlic and Ginger: peel and mince with your knife or grate. Divide it between tomato rice and the okra
- Green Chili: keep it whole, split in the middle or cut into large dices
- Tomato: cut into dices
- Coriander: wash and chop fine
- Curry Leaves: wash and dry.

: Make the Tomato Rice

Rinse the rice under the running water to remove the excess starch. Heat some oil in a pot. Once the oil is hot enough, add half the mustard seeds. They need to crackle, this helps release the flavour and get rid off any bitterness. Then add half the onions which are diced and half of ginger, garlic. Sauté on a medium heat until the onion turns translucent then add the tomato, green chili and then the rice. Allow it cook for a minute then add the water. You need roughly 2ml of water for every 1 g of rice. Touch of salt and let it cook on a gentle heat for about 15 minutes or until the rice is cooked and the all the water is absorbed.

: Make the Okra, Plate and Serve

Heat some oil in a pan. Once the oil is hot enough, add remaining mustard seeds. Make sure they start to crackle, then add cumin seeds followed by dry spices (turmeric, red chili powder (if you like spicy), coriander powder). Turn down the heat so the spices do not burn. Then add in the curry leaves, remaining onion, garlic and ginger. Let it sauté until the onions start to go translucent. Then add the okra and start sautéing it. Add two tablespoons of water and cover the pan to let the okra cook in the steam. This should take about 10 minutes. Check and adjust the seasoning.
Once it is cooked, sprinkle chopped coriander and the roasted peanuts on top for added crunch.

Plate and Serve:
Plate the okra and serve with hot tomato rice.