Stewed Okra
4 servings
40 minutes
Stewed okra is one of the most aromatic and rich dishes in Arab cuisine. The first mentions of okra appear in ancient Persian and Egyptian texts, where it is valued for its tender texture and ability to absorb spice flavors. In this dish, okra infused with turmeric, cumin, and hot paprika acquires a deep spicy taste that is perfectly complemented by the acidity of tomatoes and the freshness of cilantro. Tender pieces of vegetables simmered in a thick sauce become an ideal addition to meat or fish. This dish is not only nutritious but also warming, making it perfect for a cozy family dinner. Okra is often called 'lady's fingers' due to its elegant shape, and its rich flavor makes any feast special.
1
We clean the vegetables.
2
We blanch the tomatoes: pour boiling water over them and remove the skin.
3
We wash the okra and trim the tails.
4
Fry onion, garlic, and carrot in vegetable oil (I used grape seed oil) until the onion becomes transparent.
- Onion: 2 pieces
- Garlic: 4 cloves
- Carrot: 2 pieces
- Vegetable oil: 3 tablespoons
5
Add the chopped tomatoes and simmer for another 5 minutes, stirring occasionally.
- Tomatoes: 3 pieces
6
Add okra, finely chopped cilantro, salt, spices, and continue to simmer.
- Okra: 400 g
- Coriander: 0.5 bunch
- Cumin (zira): pinch
- Turmeric: pinch
- Hot paprika: pinch
7
After a few minutes, add water and cook the vegetables for another 15-20 minutes until the okra becomes soft.
- Water: 0.5 glass
8
Such a side dish will be a perfect complement to meat or fish. In my case, it was fried mullet.
9
Enjoy your meal!