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Ingredients
3 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
3 large tomatoes, peeled, seeded and chopped
2 teaspoons fresh oregano (or 1 teaspoon dried)
Coarse salt and freshly ground pepper to taste
¼ teaspoon ground cinnamon
1 ½ pounds okra
Lemon juice to taste
2 teaspoons chopped flat-leaf parsley
Nutritional analysis per serving (4 servings)
22 grams carbs; 187 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 8 grams fiber; 786 milligrams sodium; 5 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large heavy skillet and add the onion and garlic. Cook over moderate heat, stirring, until the onion begins to turn golden brown (about 10 minutes). Add the tomatoes and oregano and cook for a further 10 minutes. Season to taste with salt, pepper and cinnamon.
- Step 2
Trim the cone tops off the okra without cutting into the pods. Add the okra to the onions and tomatoes and sauté until tender. Add lemon juice to taste, sprinkle with parsley and serve.
This goes well with roast chicken or lamb.
Private Notes
Comments
Agree, two hours seems excessive - I am going to cook the okra separate / almost a flash fry to get it going and then add it to the dish towards the end - want to keep the okra a bit more fresh looking.
Why is it listed as a 2 hour cooking time?
I also thought it was getting too dry before the okra was done. A quarter or half cup of water would help a lot I think.