Afghan Okra Recipes

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BAMYA MIDDLE EASTERN OKRA STEW



Bamya Middle Eastern Okra Stew image

Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients.

Provided by Diana

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil
1 yellow onion (diced)
2 cloves garlic (minced)
1 pound (450g) okra (fresh or frozen)
2 bay leaves
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 litre vegetable stock
1 can diced tomatoes
½ teaspoon salt

Steps:

  • Start by cutting the tips off using a small knife, then wash the okra and drain well.
  • Heat olive oil in a large pot, then saute a diced onion until it's soft and translucent.
  • Add the washed okra to the pot, and saute for a few minutes. Add a crushed garlic to the pot and cook until fragrant.
  • Add bay leaves, ground cumin, and turmeric. followed by vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked.
  • Add a can of diced tomatoes, or fresh sliced tomatoes. And cook for 15 more minutes. In the last 5 minutes of cooking, add salt.
  • Serve warm over rice.

Nutrition Facts : Calories 136 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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