People either like or dislike okra, there is no discussion about it. I believe that the first okra determines the decision. I like to cook them a little bit less than they should be cooked. This way they are less mashy and acceptable. I cook okra more often as a main dish, this recipe is for having okra as a side dish. It is light and fresh.
In Turkey it is considered that the smaller the okra is the better, so cutting off the stem of each one becomes quite an effort. Make sure that you are using a sharp knife. Use your knife to carve a pointy shape and take care not to cut too deep.
Then the rest is as listed in the recipe. Some place each okra side by side and then flip over the pot and make a fancy presentation, but after so much peeling, I have never done so and do not have a picture.
Enjoy.
Okra with Olive Oil
Ingredients
- 500 grams okra
- 2 tomatoes
- 1 green pepper
- ½ lemon juice
- 1 onion
- 1-2 garlic cloves
- 4 tablespoons olive oil
- 3-4 stalks parsley
- 3 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 200 millilitres boiling water
Instructions
- Put the okra in a deep bowl, cover with water. Add 3 tablespoons of vinegar. Set aside for 10 minutes. This is to clean and remove the fuzziness of okra.
- Rinse in a colander.
- Trim the stem end of each okra with a small, sharp knife. Trim as if sharpening a pencil to obtain a conical shape. If you cut too much and you can see the little holes in the okra, discard that okra, as it will get slimy when cooked.
- Peel and chop the onion.
- Clean the seeds of the peppers and chop well.
- Slightly heat a pot. Add the olive oil and the onions. Sauté until the onions are translucent. Use a wooden spoon not to damage the okra.
- Add chopped garlic cloves and sauté for an additional 2 minutes.
- Add the peppers and sauté for an additional 2 minutes.
- Wash, peel and chop well the tomatoes. Add and mix until well done and almost mashed.
- Add 200 milliliters of boiling water and the lemon juice.
- Also, add the okra and mix slowly and cook over low heat, close the lid. Do not over cook.
- Add salt and sugar when the dish is almost ready. Taste an okra to check.
- The stock should evaporate by the time the okra is ready, if not keep the lid open so that the water can evaporate.
- Serve with lemon wedges and chopped parsley. Chilled or at room temperature.