Stewed Okra with Tomato & Chili
Greek-style bamies meets Indian spice—tender okra stewed with fresh tomatoes, garlic, and whole chilies. Serve warm with crusty bread for scooping the silky sauce.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 1.5 lb okra, fresh
- 1 can (14 oz) or 4 medium fresh whole tomatoes (canned or fresh)
- 4 whole garlic cloves, minced
- 2 whole dried red chilies (whole)
- 3 tbsp olive oil
- 1 tbsp tomato paste
Instructions
- 1
Trim okra stems, leaving the cone intact. Pat dry with paper towels.
- 2
Heat olive oil in a large skillet over medium. Add garlic and dried chilies, stirring until fragrant, 60 seconds.
- 3
Stir in tomato paste, then add the tomatoes (crushing by hand if fresh), salt, and pepper.
- 4
Add okra to the skillet, stirring gently to coat. Reduce heat to medium-low.
- 5
Simmer uncovered for 15–18 minutes, stirring occasionally, until okra is tender and sauce thickens slightly.
- 6
Taste and adjust salt and pepper. Serve warm in shallow bowls with crusty bread.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- wooden spoon
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
