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A simple recipe egyptian okra over rice , a delicious vegan meal made with fresh okra, tomatoes and flavorful Middle Eastern spices.

This is a meal to make in summer when okra and tomatoes are fresh, ripe and in season, so head to your local farmers market or Asian Market and seek some out. They are well.

Its pods are ridged and fuzzy containing rows of edible seeds that release a viscous liquid when chopped. Okra fans love this because the juice it gives off provides a natural thickening to soups, stews and gumbo. But this is also the same quality that turns many people off. Yes, it’s an acquired taste, just as many good things are in life. Its flavor itself is quite subtle though, so it compliments strong, spicy ingredients very well.

Here, the okra is quickly sautéed with onion, garlic, spices and tomatoes, and it’s this quick way of quick cooking that lessens the “slimy-ness” people often dislike. Of course, you could cook this into more of a stew, but was to just cook it until the okra was more “al- dente”, not mushy, tender, yet still firm and bright vivid green. Served over rice it made for a flavorful meal.

Can be consumed as garnish salad quinoa and tabbouleh alongside okra.

Ingredients

• ½ pound fresh okra ( you can use frozen but fresh is way better)
• 1 tablespoon plus 1 teaspoon olive oil
• 1 cup finely diced onion- red, yellow or sweet
• 5 cloves, sliced garlic
• ½ teaspoon salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 roma tomatoes- diced ( or any ripe tomato)
• ½ lemon
• garnish- fresh flat leaf parsley ( optional)
• Serve over cooked rice ( or other cooked grain)

Instructions

• Wash and dry okra.
• Cut both ends off, and slice into ½-¾ inch rings
• Dice the onion, slice the garlic and dice the tomatoes.
• In a large skillet, heat the oil over medium high heat.
• When hot add the onion and sauté, stirring often for 2-3 minutes, until just tender.
• Add garlic, turn heat to medium, and stir 1-2 minutes, until fragrant.
• Add the okra. Stir often over medium heat for about 10- 12 minutes. At this point they should look vibrant green and be cooked al dente. Test one, You want them tender, yet still just slightly firm. Add spices and salt. Keep stirring and saute for 2 more minutes until the spices toast a little. Add the diced tomatoes and their juices and cook 2-3 more minutes, until the tomato juices begin to release. Don’t over cook or let the tomatoes get overly soft.
• Squeeze with lemon. Sprinkle with fresh parsley if you like.
• Serve over fluffy rice in a bowl.