The secret to cooking okra to a crisp-tender texture is a very hot skillet.

　　

Ingredients

serves 4

　　1 tablespoon whole mustard seeds

　　1/2 teaspoon whole cumin seeds

　　1/2 teaspoon ground coriander

　　2 tablespoons extra-virgin olive oil

　　1 small red onion, cut into 1/2-inch-thick wedges

　　1 pound fresh okra, stems and ends trimmed

　　3 medium tomatoes, seeded and cut into 1/2-inch-thick wedges

　　Coarse salt and freshly ground pepper

　　

Step 1

In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring, until soft, about 3 minutes.

　　

Step 2

Raise heat to medium-high; add the spice mixture, okra, and 1/2 cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.

　　

Step 3

Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.