Okra

Okra has a big following with our Middle Eastern and Indian communities, who appreciate its gelatinous texture. This dish is a lovely addition to a table of antipasti-style shared plates.

Okra with tomatoes Recipe

Ingredients

2 tbsp olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
1 medium-sized onion, chopped (Fruit and Veg Supply, Stalls 21-25, H Shed)
3 garlic cloves, crushed (Fruit and Veg Supply, Stalls 21-25, H Shed)
½ green capsicum, chopped (Fruit and Veg Supply, Stalls 21-25, H Shed)
1 x 400-gram can chopped tomatoes, drained and juice reserved (Vic Market Organics, Stalls 55-60, I Shed)
1 tsp fresh thyme leaves chopped (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
handful fresh flat-leaf parsley, chopped (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
½ tsp cayenne pepper (Green Valley Spices, Stalls 36-40, B Shed)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
500 grams okra, ends trimmed and sliced chopped (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)

Method

Heat olive oil in a large frypan over medium heat, and cook onion until soft. Add garlic and cook for a further minute, then add capsicum and stir until tender.

Add drained tomatoes to the pan, then add thyme, parsley and cayenne. Season to taste with salt and pepper. Allow to simmer for 5 minutes.

Add okra and pour in enough of the reserved tomato juice to cover the bottom of the pan. Cook, covered, for 15 minutes or until okra is tender.