2 Chinese Okra, the ones I used were about 14 inches or so long
¼ Cup Water
3 Plum Tomatoes
1 tsp. Curry Powder
2 Tbsp. Salute Sante Grapeseed Oil
1/8 tsp. Ground Cardamon Seed
1 tsp. Ground Cumin Seed
1. Peel and cut the chinese okra into medium size cubes. Slice the tomatoes thinly and add to okra.
2. Add the tomatoes, okra and water in the pot and place the lid on. Cook until the pot whistles or vegetables are tender. The chinese okra will release its water and be gravy like, but the outer edge will be el dente.
3. Now add the 1 tsp. of curry powder to the pot.
4. Put the grapeseed oil into a small skillet to warm and add the cardamon & cumin. Warm gently for about a minute or so. Then add to the vegetable mixture.
5. Salt to taste and serve.
You can use cardamon seed and cumin seed if desired and warm in the oil instead of ground seeds.