Braised Okra in Spicy Middle Eastern Tomato Sauce

Okra Recipe suggested by CSA Member Lynn Harding

From: The Art of Seasonal Cooking by Perla Meyers | Publisher – Simon & Schuster

Ingredients:

  • 6 large ripe tomatoes, peeled, seeded, & chopped
  • Coarse salt
  • 4 tbsp. olive oil
  • 2 small dry red chili peppers, crushed
  • 2 large onions, peeled, quartered, & thinly sliced
  • 5 medium cloves garlic, peeled & finely minced
  • 1 tbsp. finely minced fresh ginger
  • 1 tsp.ground cumin
  • ¼ tsp. ground cardamom
  • 1/8 tsp. freshly grated nutmeg
  • 1 tsp. ground coriander
  • 1 lb. okra, cut crosswise into ¼ -inch slices
  • Salt & freshly ground black
  • 3 tbsp. finely minced fresh or parsley

Method:

  1. Sprinkle the tomatoes with coarse salt, place in a colander over a bowl, & let drain for 30 minutes.  Reserve the tomatoes & their juice separately.
  2. In a deep 10-inch skillet heat the oil over medium heat, add the chili peppers, & cook until very dark.  Remove chili with a slotted spoon & discard.  Add the onions, garlic, & ginger, reduce the heat, & cook the mixture for 20 minutes, or until very soft & nicely browned.
  3. Add the cumin, cardamom, nutmeg, & coriander & blend into the onion mixture.  Add the tomatoes & okra & season with salt & pepper.  Simmer, partially covered, for 25-30 minutes or until the okra is tender.  As the okra cooks, it tends to thicken the sauce.  If the sauce is too thick, thin with a little of the reserved tomato juices.  Taste & correct the seasoning.
  4. Sprinkle with the optional cilantro or parsley and serve okra hot as an accompaniment to barbecued steak or spare ribs or grilled chicken.

Note: This dish can be made several days ahead of time and reheated, covered in a low (250º) oven.  It is also delicious as an accompaniment to fried eggs and leftovers make an excellent filling for omelets.

Filed under: Seasonal Food Recipes on August 18th, 2009 |

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