- 1 pound [454 g] fresh okras
- 4 corns on the cob or 1 can [16 ounce / 454 ml] corn kernels
- 2 large tomatoes or 1 [16 onces / 454 ml] can
- 1 tablespoon [15 ml] oil
- 1 onion, minced
- 1/2 green pepper, chopped
- 1 teaspoon [5 ml] salt
- 1/2 teaspoon [2.5 ml] pepper
- 1/2 teaspoon [2.5 ml] paprika
- 1/2 teaspoon [2.5 ml] curry powder [optional]
- 1 teaspoon [5 ml] sugar
- 1 cup [250 ml] water
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- Cut and throw away okra ends; cut into four pieces.
- Cut kernels from corn of the cobs; reserve.
- Peel and slice tomatoes.
- In a heavy bottom frypan, heat oil and fry onion; set onion aside.
- Brown okras.
- Add tomatoes, onion, green pepper, salt, pepper, paprika, curry powder, sugar and water.
- Bring to boil, lower heat and simmer for 15 minutes.
- Add corn kernels; cook until soft.
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