Light One-Pot Okra
By Shereen Badawi • May 11, 2016
4 servings
30 min
Easy
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.
Ingredients
- 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
- Slice onions and tomatoes into circles.
- 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.
- Lower heat to let the okra to cook through until soft (water should be mostly absorbed) about 20 minutes.
- Drizzle with olive oil, lime juice and salt and pepper and let it simmer for another 5 minutes. Serve warm.
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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