Sunday, 19 April 2015

Middle Eastern Okra In A Tomato Stew

I've classified this dish as middle eastern, as I'm not really sure about the exact origins of this dish. I've tasted it many times and always loved it. Below is my take on this beautiful dish.

I've used frozen okra here, but fresh would be much nicer.

Always remember to add a pinch of sugar when making a tomato sauce to balance out the tartness from the tomatoes.

Middle eastern okra in tomato stew
Middle Eastern Okra In A Tomato Stew

1 packet of frozen baby okra
1 packet of tomato paste or puree
2 medium onions chopped fine
4-5 cloves of garlic chopped fine
Ginger chopped dine
1 tsp coriander powder
3/4 tsp  cumin powder
1/2 tsp of sugar
Salt to taste
1 cup of water

Wash and rinse the okra. In a casserole,  heat oil. Sauté the ginger , garlic and onions. When golden, add the spice powders and salt to taste. Then add in the tomato paste, salt to taste and sugar.

Add 1 cup of water to get a nice rich gravy. Add the okra into the pot and let it simmer gently till done. This should take around 10 mins or so.

You may need to add some more water if the gravy dries out and gets thick. Enjoy! !