35 mins
Okra and Tomatoes
Recipe by Graham
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.
Oh So Simple Roast Lamb 
Okra Bhaji Ingredients for Okra and Tomatoes
Currently displaying quantities in US Imperial Measurements
How to Cook Okra and Tomatoes
- 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.
- 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.
- Cook gently for 15 minutes, stirring occasionally. Check the seasoning then serve with Pan Fried Veal or Seasoned Lamb Chops.
GRAHAM'S HOT TIP:
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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