Sunday, May 16, 2010


"This is a favorite way for Middle Eastern Jews to prepare okra. Indian Jews make a similar version using their own traditional spices."-Marlena Spieler

I was wondering if I was going to be able to find fresh Okra at this time of the year. I thought it was too early for them. While I was browsing around Oto's guess what I found!!! Fresh Okra! This is an easy recipe to put together and is a good way to get to know Okra. Cooking the Okra whole reduces that sliminess associated with Okra.

Stewed Okra
serves 4-6

6-8 Tbsp olive oil
2 onions thinly sliced
5-8 garlic clove rough chopped
6Tbs chopped cilantro
13/4lbs fresh Okra- choose smallish ones
21/4 lbs fresh tomatoes
2-4 Tbsp tomato paste
1/2tsp ground cumin
pinch of ground cinnamon
pinch of cloves
1tsp sugar or to taste
cayenne pepper
salt and pepper to taste
1 lemon

Heat half the oil in a frying pan. Add the onions, garlic and half of the cilantro and fry for about 10 minutes until the onions are softened and begin to turn brown.
Add the okra to the onions and stir-fry for 2-3 minutes.
Add the tomatoes, cumin, cinnamon, and cloves to the pan and season to taste with the sugar, cayenne pepper and salt and pepper and until the liquid boils.
Reduce heat to low then simmer for 20-30 minutes until the okra is tender, stirring occasionally. If needed add about 1/4 C of water.
Taste for seasoning then stir in the remaining olive oil and cilantro. If serving hot or warm squeeze lemon over before serving. If serving cold serve with lemon wedges.

*for an Indian inspired flavor, fry 11/2 tsp curry powder, 1 tsp ground tumeric and 1/2 tsp ground ginger to the onion and garlic then proceed as above.

This dish tastes better the next day after all the flavors blend and it is good either hot or cold.

See what recipes Shankari and Mel have for you this week.

1 comment:

Unknown said...

I love Okra! I love tomatoes and onions. I like this dish!

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