Okra Mediterranean-style recipe
information
Okra can be bought at Asian, Greek and West Indian food shops, as well as street markets and some large supermarkets.
Canned okra is also available and may be used in this recipe, but the flavour and texture will not be as good.
ingredients
500 g (1 lb) okra
4 tablespoons vegetable oil
1 large onion, chopped
500 g (1 lb) tomatoes, skinned and quartered
1 clove garlic, crushed
1 teaspoon ground coriander
salt and freshly ground black pepper
coriander leaves, to garnish
4 tablespoons vegetable oil
1 large onion, chopped
500 g (1 lb) tomatoes, skinned and quartered
1 clove garlic, crushed
1 teaspoon ground coriander
salt and freshly ground black pepper
coriander leaves, to garnish
method
1. Heat the oil in a large saucepan, add onion and fry for 5 minutes.
2. Add the okra to the pan, stir to coat well with the oil, then add the tomatoes, garlic and coriander. Stir well to mix, then season to taste.
3. Bring to the boil, then lower the heat slightly, cover and simmer for 30 minutes until okra is tender. Serve garnished with coriander.
2. Add the okra to the pan, stir to coat well with the oil, then add the tomatoes, garlic and coriander. Stir well to mix, then season to taste.
3. Bring to the boil, then lower the heat slightly, cover and simmer for 30 minutes until okra is tender. Serve garnished with coriander.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
