(908) 362-7486 csgardeninfo@gmail.com
Roasted Okra and Spiced Tomatoes
Print Recipe
This recipe is a delectable okra dish that can serve as a side dish or main dish, when served with rice or bread. It has been adapted from Yasmin Khan's recipe for bamiyeh in her cookbook, Zaitoun: Recipes from the Palestinian Kitchen.
Servings
4-6 people
Servings
4-6 people
Roasted Okra and Spiced Tomatoes
Print Recipe
This recipe is a delectable okra dish that can serve as a side dish or main dish, when served with rice or bread. It has been adapted from Yasmin Khan's recipe for bamiyeh in her cookbook, Zaitoun: Recipes from the Palestinian Kitchen.
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut off okra stems carefully, making sure not to slice into the main pod so that the seeds remain contained. Place on a baking sheet and drizzle with 2 tablespoons oil. Season well will salt and pepper. Roast for 15-20 minutes until okra is tender, yet still firm.
  3. While okra is roasting, prepare the tomato sauce. Heat remaining 2 tablespoons cooking oil in frying pan and gently fry onions over medium heat until soft, or for about 10 minutes.
  4. Toast coriander and cumin seeds in separate, dry pan over low heat, stirring until their aromas are released (about 1 minute). Then crush toasted spices with mortar and pestle and add them to the onion along with the allspice, garlic, and chili. Fry for 2 minutes.
  5. Add the tomatoes, sweetener, lemon juice, salt and pepper. Cover and simmer for 10 minutes, or until most of the liquid has evaporated. Once the okra is finished roasting, add it to the sauce and cook for 5 minutes, splashing in hot water as necessary if sauce is dry. Taste dish and add any additional seasonings or spices as desired.
  6. Serve drizzled with olive oil, and with rice or flatbread/pita if desired.
Recipe Notes

*You can substitute okra with green beans if you are not able to obtain okra, or prefer not to cook with it.

This recipe has been adapted from Yasmin Khan's recipe for bamiyah in her cookbook, Zaitoun: Recipes from the Palestinian Kitchen

Share this Recipe