Okra in Olive Oil
Okra rested in vinegar to cut the sliminess, then cooked slowly with tomato and onion.
- Time
- 45 minutes
- Serves
- 4
- Level
- Easy
- Cuisine
- Turkish
Directions
- Pare the tough cone at the stem end of each pod without piercing the body — piercing releases the slime.
- Put them in a bowl, sprinkle over the vinegar and rest for 20 minutes, then rinse and drain.
- Heat the olive oil in a pan and soften the onion.
- Add the grated tomato and cook until the liquid reduces.
- Add the okra — do not stir, shake the pan instead; broken pods turn slimy.
- Add the sugar, salt, hot water and lemon juice, then cover.
- Cook over low heat for 20-25 minutes. Serve warm or cold.
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