As part of my healthy eating plan for 2015, I’ve been trying to introduce a variety of vegetables to my diet.
And few vegetables are as healthy as Okra, or lady fingers. Yes, the long greenies are packed with vitamins, leading to a whole host of benefits, including helping reducing the rush of disease.
But okra has a downside, the slimy texture. Despite it’s health benefits, I never used to be a fan because if the slipperiness of it all.
However, I recently has a cold okra mezze at Tas restaurant, which was crisp, flavourful, and minus the gunk. Perfect.
Ive been trying to get the recipe and stumbled upon it on a blog recently – Anatolian Kitchen – so I decided to creat my own version with a twist.
Zeytinyagli bamya means okra in olive oil, which it pretty much is. The recipe is actually from Antalya in Turkey, and can be served hot or cold. The original version is slightly sweet an savoury, but I added a kick with a fresh green chilli (I just couldn’t help myself).
The key tip which prevents slime is keeping the okra in tact. I just chopped the tip of the stem, and made sure there were no holes for the pods to escape from. It’s the chopping of the okra that induces the slush.
And here’s how I made it…
Ingredients for Turkish okra:
Method for Turkish okra
Heat the olive oil in a pan and at the onions.
Once onions soften and brown slightly, add the okra, garlic, salt and pepper.
After a few minutes add the peppers and tomatoes.
Stir, add the lemon juice.
Cover, reduce the heat and allow to simmer for about 30 minutes.
The okra can be served got or cold with a yoghurt side. The traditional serving suggestion is rice, but I opted for pitta bread, and it worked a treat!