Smothered Okra With Tomatoes - cooking recipe

Ingredients

1 Tbsp. reduced-calorie margarine
1 Tbsp. olive oil
1 lb. fresh okra, cut into 1/4-inch slices (may substitute frozen okra)
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground white pepper
1/4 tsp. ground red pepper
1 medium tomato, peeled, seeded and chopped (about 1/2 cup)
1 tsp. paprika
1/2 c. water

Preparation

In a large skillet, over high heat, heat the margarine and olive oil until very hot.
Add the okra, salt, cumin, white pepper and red pepper; stir constantly to prevent sticking.
Cook for about 15 minutes, or until the okra is no longer slimy, then add the tomato and paprika.
Reduce the heat to medium and continue cooking.
When the okra starts to stick, scrape the bottom of the skillet with a spoon; continue cooking and stirring until the okra turns a light brown color.
Gradually stir in the water.
Cook, uncovered, for about 30 minutes longer, or until all the liquid has evaporated, stirring often.