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Okra in Tomato Oil Sauce
Bamies me ladi

750 g okra
2 - 3 tablespoons vinegar
1 onion
3 garlic cloves
750 g tomatoes
1/2 cup olive oil
1 teaspoon sugar
2 tablespoons freshly chopped parsley

Wash the okra, cut off stalks and tops very carefully without
penetrating the okra so that the juice does not run out. Put the
okra in a bowl, sprinkle with vinegar and salt and let them rest
for 30 minutes. Peel the onion and the garlic cloves cut them in
fine pieces. Wash the tomatoes, cut the skin crosswise and put them
briefly into boiling water. Peel the tomatoes, remove the stalks
and mash them in a mixer. Heat up the olive oil in a pot and fry
the onions until glassy. Fry briefly the garlic and add the mashed
tomatoes, salt, pepper, sugars and parsley. Put the okra next to
each other in the pot and, if required, add water until the okra
are covered, put a plate on top to keep them down. Heat up until
boiling and let the okra in the closed pot cook at low heat for 30
- 40 minutes until they are soft. Do not stir, otherwise they become
sticky. If there is still much liquid in the pot, boil it down with
strong heat in the open pot up to the desired quantity after you
have carefully removed the okra with a perforated cooking spoon.
Pour the sauce over the okra. Serve lukewarm.

Caution: Okra want to be treated carefully. They may not be hurt
when preparing, since otherwise the liquid from its inside runs
out. After washing and cleaning the Greek housewives place the okra
covered with salt and vinegar for 1/2 - 1 hour in the southern sun.
This pretreatment causes that the fruits keep the juice and do not
burst easily.

Further vegetable varieties with tomato sauce:

Green Beans in Tomato Oil Sauce
Fassolia freska me domates

In Greece the flat broad beans are used preferably. Remove the
threads from 750 g green beans and cut in half. Wash the beans wash
and cook like the okra in the tomato oil sauce for 30 minutes . In
Greece this summer main dish is also served lukewarm.


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6 of 14 people found the following review helpful:
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mmmm good - very authentic, February 22, 2006 - 02:07 PM
Reviewer: Anonymous from Canada
This recipe tasted just like the okra I had in Greece!

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