2 - 3 tablespoons olive oil

1 1/2 pounds fresh okra, stem ends trimmed

2 Jalepeno peppers, finely diced

4 cloves garlic, minced

2 medium tomatoes, diced

1 tablespoon brown mustard

1 teaspoon salt

Fill a large skillet one third with water.  Bring to a boil and blanche okra for 8 minutes.  Drain water.  Add olive oil, peppers and garlic.  Cook five minutes.  stir in tomatoes, mustard and salt.  Cook four minutes more.  Serves 4 - 5.