Okra on the Skillet
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
2
Description
Many people criticize okra for its excessive toughness, but they simply don't know how to prepare it. Before cooking okra, it's essential to trim the stem — then, after a brief exposure to heat, it transforms into the most tender flesh that you’ll want to eat endlessly. The texture of okra is also important, and the seeds should be carefully kept in place when detaching the stem from the pod. This is a great recipe for vegans — simple and vibrant.
Ingredients
- Okra - 17.6 oz
- Lemon - ½ pieces
- Olive Oil - 1 fl oz
- Onion - 1 head
- Canned Tomatoes (Pelati) - 10.6 oz
- Sugar - ½ spoons
- Chili Flakes - to taste
- Salt - to taste
- Parsley - to taste
Step by Step guide
Step 1
Trim the stems of the okra, being careful not to expose the seeds.
Step 2
Sprinkle the okra with salt, squeeze in lemon juice, mix well, and let it sit for 20–30 minutes.
Step 3
Peel the onion and chop it into medium-sized cubes.
Step 4
Heat the oil in a skillet and sauté the onion until golden brown.
Step 5
Add the tomatoes, sugar, and chili flakes to the onions, bring to a boil, cover, and simmer on low heat for 15–20 minutes.
Step 6
Place the okra in the skillet along with the juices collected in the bowl, stir, cover again, and simmer for another 15–20 minutes. When the okra changes color from bright green to dull, it will indicate that it is ready.
Step 7
Finally, season the dish with salt and pepper to taste, if needed.
Step 8
Finely chop the parsley and sprinkle it over the cooked okra. It can be served as a standalone dish or complemented with a side of rice or noodles.
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