Light One-Pot Okra

By Shereen Badawi • May 11, 2016

4 servings
30 min
Light One-Pot Okra

This is the vegan version of my mother’s ‘nayy fe nayy bamia’. While she uses stock, I like to cook it with water and little olive oil to make it lighter.


  • 1 large onion - بصلة
  • 1 large tomato - طماطم
  • 1 pack okra (frozen) about 400 grams - بامية
  • 5 medium garlic clove - فص ثوم
  • 1.5 cup water - ماء
  • 2 tablespoon olive oil - زيت زيتون
  • salt and pepper (to taste) - ملح و فلفل
  • 2 lime (OR to taste) - ليمون بلدي

Step by step

  1. Slice onions and tomatoes into circles.
  2. Arrange a layer of onions at the bottom of a medium pot followed by a layer of tomato slices. Pour okra on top squeezing in whole garlic cloves. Add water and let it cook over medium heat until it boils.
  3. Lower heat to let the okra to cook through until soft (water should be mostly absorbed) about 20 minutes.
  4. Drizzle with olive oil, lime juice and salt and pepper and let it simmer for another 5 minutes. Serve warm.


Facebook Twitter Pinterest Print

Leave a comment

One response to “Light One-Pot Okra”

  1. shahdan says:

    This recipe has become a new favourite at home. It is light and delicious. I like to cook it with homemade chicken stock and I don’t add any olive oil. Lately, I also cook it with cherry tomato halves instead of regular tomatoes. Yummm

Leave a Reply

Your email address will not be published. Required fields are marked *