Okra Stew Recipe

Fresh Okra Dish Aegean style
In Turkish Bamya Yemeği, Ege usülü


2 cups fresh okra
1 cup or 1 can diced tomatoes
4-5 chives or 2-3 green onions, finely chopped ( optional )
1 small onion, finely chopped
1 green pepper, finely chopped
1 tsp paprika
1/2 tsp ground cumin ( optional )
1/2 cup water
1 large freshly squeezed lemon
1-2 cloves garlic, chopped ( optional )
1/2 cup water
1/4 tsp black pepper
1/2 cup vinegar
1 tsp salt
1 tbsp vegetable oil

How to cook okra?
Cut off okra stems and heads.
In a large deep bowl, cover the okra in salt and vinegar for 20 minutes before washing them thoroughly.
The purpose of this is to reduce their characteristic stickiness and tangy flavor of okra.
Do not cut okra into pieces.
Before adding okra into cooking pot you will drain the vinegar and wash them in lukewarm water.
Meanwhile in a heavy-bottomed saucepan, fry chopped peppers, onions and chives until light brown.
Add tomatoes with 1/2 cup of water. Then add okra into the pan. First cook medium heat about 5 minutes then reduce the heat to medium-low and cover the pan.
Cook for 20 minutes or until okra is tender. Do not stir it.
You may serve with rice.