Prep time 10 min cook time 25 min
Okra ( Lady’s fingers) is well established in the US in Southern cuisine but not so much in the Northeast or West coast. It is definitely highly rated in the Indian sub continent and very popular in the Middle East.
Here is recipe that is a variation on the traditional Egyptian “tabeekh” that was given to us by a Russian friend who has lived in the region. It works with fresh Okra not frozen. If using frozen Okra then you would follow the traditional “tabeekh” recipe as in the cauliflower dish with tomato sauce.
Bamya (Arabic for Okra) and rice is a light and healthy main course and without rice, the recipe can be used as a side dish served hot or at room temperature.
What you need (for two)
A large yellow onion coarsely chopped
3 garlic cloves, finely chopped
2 Tbsp olive oil
3/4 cup cherry or grape tomatoes sliced in half
1lb of fresh okra
Salt to taste
Juice of one lemon
What to do
In a saucepan sauté and stir onion, okra and garlic in olive oil on low heat for 3-5 minutes till onions are soft.
Add tomatoes and simmer covered on a very low heat for 15-20 minutes until okra is cooked ( you want the okra to be slightly al dente).
Salt to taste
Plate and squeeze lemon juice.
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