35 mins
Okra and Tomatoes Recipe

Okra and Tomatoes

An Ideal Recipe for Vegetarians

Recipe by  

Known in many English-speaking countries as ladies' fingers, bhindi, bamia, ochro or gumbo, okra is becoming increasing popular. Everybody has their own way of cooking and presenting okra. In this recipe for Okra and Tomatoes I show you a really simple and effective way to put this tasty vegetable to best use.

      Preparation Time: 10 Minutes

      Cooking Time: 25 Minutes

Ingredients for Okra and Tomatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3 medium
8 oz
6 medium-sized
1 tablespoon
duck fat (or vegetable oil)
salt and pepper


How to Cook Okra and Tomatoes

  1. Peel and chop the onions and place them in a large frying pan (skillet) along with the duck fat. Cook gently over a low heat for about 10 minutes to soften. Meanwhile, wash the okra, trim off the two ends then cut the stems into ½" (1cm) lengths. Add these to the onions in the pan.
  2. Peel the tomatoes (see our Hot Tips if you're not sure how) then de-seed them and roughly chop into bite-size pieces. Add these to the pan.
  3. Cook gently for 15 minutes, stirring occasionally. Check the seasoning then serve with Pan Fried Veal or Seasoned Lamb Chops.

If you have a stick or two of celery, you can chop this and add it to the pan along with the okra. It adds an extra dimension to the dish.
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