• 1 lb 2 oz fresh okra
  • 2 tablespoons red wine vinegar or freshly squeezed lemon juice
  • 1/2 cup olive oil
  • 1 onion, grated
  • 1 lb 2 oz fresh or canned tomatoes, pureed
  • 5 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon sugar
  • 3 lemon slices, skin removed
  • 1 ripe tomato, sliced
  • salt and pepper


Cut the stems off the okra, taking care not to pierce the pods. Dip the cut ends into salt and let drain in a colander for 30 minutes. Rinse well in water mixed with 1 tablespoon of the lemon juice or red wine vinegar. Heat the oil in a wide shallow pan. Add the onion and cook over low heat, stirring occasionally, for 4-5 minutes, until softened. Add the tomatoes, parsley, sugar, and lemon slices and season with pepper. Cover and simmer for 10 minutes. Add the okra and stir gently to coat with the sauce, place the tomato slices on fop, and season if with a little salt and pepper. Cover and bring to a boil over medium heat. Reduce the heat and simmer for about 15 minutes, adding a little water if the dish seems dry. Okra is delicate, so take care not to overcook it. Remove from the heat and carefully spoon onto individual plates. This is equally delicious served hot or at room temperature.

Serves 4 Preparation time 30-40 minutes (including salting) Cooking time 30 minutes Note: Do not stir while cooking okra; shake the pan gently to prevent sticking. You can use frozen okra, in which case thaw and rinse first with 1 tablespoon lemon juice or vinegar. There is no need to salt it.

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Submitted 8/31/11.
Source: Vefa's Kitchen
Submitted By: b smith

Braised Okra