A spicy, tangy okra dish that's perfect with flatbreads or dolloped on rice.
Blooming the spices in hot oil improves their flavor.Tomato paste intensifies the savoriness of the cooking liquid.
I like okra a lot, sure, but of the many foods that seemed reasonable to stock up on, like beans and pasta and rice—oh god, I didn't buy enough rice—frozen okra doesn't seem like it would be high on the list of any but the most rabid okra-lover. This is how I usually prepare the frozen okra I buy, which comes as little whole pods . There are fewer seeds, which is kind of sad, but, on the other hand, I've found I prefer cooking the whole mini okra than cut-up mature okra, since the whole pods don't release that mucilaginous stuff—which, don't get me wrong, I'm a fan of in certain contexts but not all the time.
The spice mixture I use consists of spices that many, many people might have on hand at any given time, given how ubiquitous coriander and cumin are in a number of different cuisines. If you don't have the cardamom, that's fine—skip it.
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