Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.
- Difficoltà easy
500 gr small okra
1/2 cup apple vinegar
¼ cup extra virgin olive oil
1 medium onions, cut in half lengthwise then sliced thin across the grain
2 garlic cloves to taste, minced
300 ml tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or tomato puree
2 pinch of pepper
2 pinch of Salt
1 teaspoon fenugreek
¼ cup finely chopped parsley
Trim the stems off the okra, and place in a large bowl with 500 ml cold water . Salt , douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
Blend the onion and carrot. Pour the mixture into the a large, lidded skillet or casserole. Add the sliced potatoes and cook about 10 minutes. Add the okra and the garlic , and cook, stirring, for about three minutes. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes and potatoes have cooked down a bit and smell fragrant, about 15 minutes. Add fenugreek salt and pepper to taste.
Add the parsley and taste and adjust salt. Remove from the heat, and serve hot, with olive oil and olives.
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..