This fun take on okra and tomatoes is super hearty and comes together in a snap, making it a perfect weeknight meal. Plus, the rice is foolproof. If you’d like a little more protein, serve it with chicken thighs braised in the same spices and a little white wine. If you can’t find brown mustard seeds, you can use yellow ones instead. 

Julia Levy

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Jen Causey; Food Styling: Margaret Dickey; Prop Styling Kay Clarke

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 cup vegetable mixture, 3/4 cup rice, 2 Tbsp. yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice in a fine-mesh strainer until water runs clear, agitating rice using your fingers. Drain well. Transfer rice to a medium saucepan; cover with 1 1/4 cups water. Bring a boil over medium-high; reduce heat to medium-low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.

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  • While rice cooks, place mustard seeds, cumin seeds, coriander seeds, and fenugreek seeds in a small mortar. Crush using a pestle until coriander seeds are split. Heat ghee and oil in a large cast-iron skillet over medium-high. Add spices; cook, stirring constantly, until toasted and fragrant, about 1 minute. Add onion; stir to coat. Cook, stirring often, until onion is softened, about 3 minutes. Add okra; cook, stirring occasionally, until okra is browned and onion is golden brown, about 8 minutes. Add tomatoes, curry powder, and salt; stir to coat evenly. Cover and cook, stirring occasionally, until tomatoes have burst, about 4 minutes.

  • Serve okra-tomato mixture over rice; dollop evenly with yogurt, and garnish with cilantro.

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