Makes 10 servings. 
Ingredients 
2 10-ounce packages cut okra, frozen 
1 tablespoon vegetable oil 
1 medium onion, coarsely chopped 
1 can (14 1/2 ounces) diced tomatoes 
1 fresh jalape&ntilde;o pepper (or habanero chile), pierced 3 times with a fork 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
Directions 
<ul>
 <li>Rinse okra in a colander under hot water. </li>
 <li>Heat oil in a 10-inch heavy skillet over moderately high heat. Saut&eacute; onion for about 3 minutes. </li>
 <li>Add tomatoes (including juice) and jalape&ntilde;o pepper, and boil. Stir the mixture for 8 minutes. </li>
 <li>Add okra and cook, gently stirring, until okra is tender, about 5 minutes. </li>
 <li>Stir in salt and pepper, and discard the jalape&ntilde;o. </li>
</ul>
Nutrition information 
Serving size: 1/2 cup. Amount per serving: 99 calories, 4g total fat (1g saturated fat), 0g cholesterol, 15g carbohydrates, 4g protein, 5g total fiber, 133mg sodium. 
Source: <a href="https://www.nhlbi.nih.gov/health/educational/wecan/eat-right/spicy-okra.htm" target="_blank">National Institutes of Health</a>

Spicy okra