Sauteed Okra and Tomatoes

• 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

1. In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside.
2. Heat the oil in a large skillet set over medium heat.
3. Add the onion, and cook, stirring, until soft, about 3 minutes.
4. Raise heat to medium-high; add the spice mixture, okra, and 1/2 cup water.
5. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.
6. Add the tomato wedges, and cook until just heated through, about 1 minute.
7. Season with salt and pepper.
8. Serve immediately.

mustard seeds, cumin seeds, ground coriander, extravirgin olive oil, red onion, fresh okra, tomatoes, salt

Taken from www.epicurious.com/recipes/food/views/sauteed-okra-and-tomatoes-392776 (may not work)