Stewed Okra and Tomatoes also known as Bamia in Turkish cuisine is a classic summer dish, mostly served with rice. It is a simple recipe with fresh okra, tomatoes, onion, garlic and lemon juice. If you are an okra lover, you will be amazed with this tangy vegetarian okra stew.
When I decided to share Turkish okra recipe here, my husband told me not to do it. He said most people would leave the page in seconds just because of the vegetable okra. Do you love or hate it? I know not everyone loves it, but I’m sure there are a lot of okra lovers out there who will want to learn a new way of cooking fresh okra.
It gets really hot during summer months in Turkey, so we mostly have light lunch and dinner with summer vegetables. The most popular food in Turkish homes during the season is Turkish Braised Green Beans with Tomatoes and this fresh okra and tomatoes recipe is very similar to it.
Interested in more vegetarin recipes from Turkey? Go check out our recipe for Jerusalem artichokes and celeriac recipe with quinces.
Best Ways To Cook Okra
Okra is known in several cultures around the world with different names like ladies fingers, bamya, bamia or bamiyeh. Similarly, there are various ways of cooking okra. My favorite one is this okra tomato stew. Other options might be frying, roasting and grilling.
Also, okra can be eaten raw or pickled too.
No matter how you cook it, I’m sure you don’t want it to get slimy. Right, it’s not appealing at all unless it is slime free. In fact, you can avoid slime with a few important okra cooking tips.
How To Prepare Okra
First, cut the stems off. Remove the tiny green parts only when cutting the stems, do not cut the cones completely. And do not pierce the pod in any way. If you damage it, it starts to weep and release slime.
Second, wash them gently in a bowl under water. Drain well. Don’t wash them before removing the stems. This will bring the slime out.
Third, squeeze lemon over them and wait for about 5 minutes. This will make okra less fragile.
Slime Free Okra Cooking Tips
- Leave okra whole, don’t chop it when making stew. Otherwise, it releases slime, which won’t be appealing.
- Pour extra lemon juice over okras right after you add them into the pot.
- Cook it over low heat.
- Do not stir the dish while cooking for about 10 minutes. You can shake the pot if necessary.
- Do not use metal spoon, use a wooden one.
I always cook okra in this way and it never gets slimy. After learning these tips, lets learn how to make a tasty okra dish.
Health Benefits
Okra or bamia has several health benefits. It is high in vitamin C, so strengthens immune system. Also, it is a great antioxidant, so helpful for heart and brain health. Thanks to the slime it contains, okra is good for blood cholesterol levels. It is rich in fiber, which is good for digestive system. Moreover, it is low in calories, so okra might be the main vegetable for you if you’re planning to go on a diet.
How To Buy Okra
Before the cooking procedure, there is something you should know while buying okra. If you are buying it fresh, you should get the bright ones with no color changes or damages. It is of course not the end of the world if there are tiny brownish spots, they are gone when cooked.
Also, you should prefer the short ones as their inside seeds are smaller, and it shows that they are picked at the right time. If they are too long, they are probably tasteless. They are not preferred in Turkish local markets, so much cheaper. On the other hand, you can make an amazing Okra Cornbread using big okra.
How To Store
To store fresh okra, you should wrap them in paper towel to keep them in refrigerator. If you keep them in a plastic bag, they will go bad in a short time. And this keeping time shouldn’t be more than 4 days.
How To Cook
This is simple vegan okra recipe with six easy steps.
First, clean the okra. Remove the stems as explained above. Don’t damage the pod when doing this.
Second, wash okra gently. Squeeze lemon over it and wait for 5-10 minutes.
Third, saute diced onion in olive oil until translucent.
Fourth, add in diced tomatoes and garlic. Cook covered for about ten minutes.
Fifth, add in okra and squeeze lemon over it immediately.
Finally, cook covered over low heat for about 10 minutes. Do not stir it during this time. After 10 minutes, stir it gently and keep cooking covered for another 20 minutes. If the tomatoes you use are not juicy enough, you might need to add some water (½ cup) at this step.
This stewed okra and tomatoes recipe is vegan, because I love it more. However, it has another variation with beef. If you want, you can first cook beef in a pot until almost done and then continue with the same steps here.
How To Serve
Similar to several main dishes in Turkish cuisine, okra with tomatoes aka bamia is served warm with rice pilaf with orzo. Another option could be tomato bulgur pilaf. The combination of okra and rice or bulgur makes a perfect vegetarian lunch.
To complement the meal, I think the best side would be Turkish yogurt and cucumber dip called Cacik.
More Vegetarian Recipes
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PrintStewed Okra and Tomatoes Bamia
Okra stewed in tomato sauce makes a wonderful vegan lunch when served with rice pilaf with orzo.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Vegetarian
- Method: Cooking
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
- 1 lbs okra
- 1 onion, diced
- 2 tablespoon olive oil
- 5 medium sized tomatoes, peeled and diced
- 4 cloves garlic, sliced
- ½ lemon (to wait the okras in it)
- ½ lemon (to squeeze in the dish)
- Salt to taste
Instructions
- Clean and wash okras. Squeeze lemon on them and wait for about 10 minutes. Touch them gently while doing all these.
- Meanwhile saute onions in olive oil. When they get golden, add tomatoes and garlic slices. Stir it and cook for about 5 minutes.
- Add okras, but do not drain the lemon juice in them. Put them into the dish together. Squeeze half lemon and pour it just on the okras without wasting any time. Don’t forget, you will not stir it until it’s done. Cover it and cook about 5 minutes.
- Then pour 2 cups hot water, add salt and cover it. Cook it about 20 minutes until the okras get tender enough.
- Serve warm with rice and lemon wedges.
Notes
Lemon is an important ingredient in okra dishes. It both prevents it from being slimy and gives a wonderful flavor to the dish.
Nutrition
- Serving Size:
- Calories: 500
- Sugar: 19.4 g
- Sodium: 2379.4 mg
- Fat: 29.8 g
- Carbohydrates: 59.2 g
- Protein: 13.3 g
- Cholesterol: 0 mg
Keywords: okra stew, stewed okra and tomatoes
SENA says
My mother is Turkish and lives in the states, but I live in Dubai and am unfortunately not a big cook! However, this is literally my go to recipe whenever I feel homesick or miss my mom. It’s not only a delicious use of okra but also reminds me of Turkish ev yemek. My husband (who’s Indian) to my 2 year old son love it. Thanks for getting us back into eating okra! ❤️
★★★★★
Zerrin says
Hi Sena! Glad to hear that our recipe brought you nice memories. Thank you for sharing your feelings with us here. Cheers from Turkey!
Raff Dellavaris says
Okra was an out of the blue childhood favourite dish which my family was introduced to by an Egyptian friend. I liked to eat it with bread and butter......Give it a try, especially if it ıs soupy okra! I havent had it for yonks but am very keen to find some okra and learn to prepare it.
Nazira says
Being from Mississippi with family roots in Lebanon OKRA has always been part of my life. Living in Germany okra has not always been available, but today we can buy it fresh in Turkish markets (also in jars). I knew about the trick with the lemon. When cooking it with meat Mama used to cook chicken legs, later adding the okra and tomato paste.....also garlic and fresh basil. Rice is definitely THE accompaniment. When our family was gathered on Easter Sunday (okra and rice) our 12 year-old granddaughter told us that whenever she is sick she wants her mother to make her some okra and rice. Isn't that great advertisement for a great vegetable !
Zerrin says
Hi Nazira, I can't understand how some people hate okra! It's so yummy, isn't it? Adding chicken legs is a brilliant idea! And we love to accompany it with rice or bulgur pilaf.
Wilma says
I grew up on okra and love it - slim and all. Another way to eliminate the slim is to slice it in small pieces, coat it with cornmeal and pan fry it in a little oil.
I added a little okra to a soup for my husband and stepchildren once and the seven year nearly tossed his cookies - just from the thought of the slim. We still laugh about that 34 years later. I think I'll send this article to him.
Cherine says
This is my favorite dish!
OysterCulture says
I love okra, sliminess and all and cannot wait to try this new recipe. Thanks for sharing.
KennyT says
Okra and tomatoes are my favourite veggies! Yours definitely looks very delicious and healthy. Thanks for sharing.
Hillary says
Okra was never all that appealing but seeing it here stewed with tomatoes makes it intriguing! Thanks for the tips!
penny aka jeroxie says
I use okras for my curries and love them spicy. I am not too fuss about it being slimy. I guess I grew up eating it and many people I know aren't used to it. But great tip!
Natasha - 5 Star Foodie says
Excellent information and tips for cooking okra! I do love it but have actually never made anything with it at home. Definitely need to find in the supermarket.
Zerrin says
Rebecca- Never tried it with coconut, so interesting. I must learn more about it. Thanks for sharing your way of cooking okra.
Gera- If you happen to see it at farmers market one day, do not hesitate, just buy it. I’m sure you’ll love it.
Jenn- I generally make rice pilaf and serve it as a side dish with okra. They go very well. You may be a new fan of okra when you try it in my way 🙂
Lisa- I agree, if there is no lemon, I do not cook it.
Sophie- If we have the right way to cook a food, it’s impossible not to have a tasty result. And every food has its own way, we should just learn it.
Erkin- I generally make okra without meat, but I sometimes add meat upon my husband’s request. You know he has a great appetite on meat. And I love that version, too. But my favorite is this one.
How did I forget to mention adding unripe grape juice to this okra dish? It’s grandma’s way. She had a vineyard and she would have that chance of adding unripe grape juice whenever she cooked okra, an unforgettable flavor! Unfortunately, we don’t see unripe grapes at farmer markets here. Thanks for your additional info.
Jessie- Hope you love them after these tips.
Erica, Reeni, Divina- Hope you love pkra after these tips. Believe or not, I have friends who discovered the wonderful taste of okra after they cooked it in this way.
Lisa (dandysugar)- I’m sure you also have some great ways to cook okra. Glad to hear you loved my way.
Aline- Hope you love it next time.
Parita- Some people add less tomato in this dish, but I think ther must be enough tomatoes to have a good taste. I love them together!
Christelle- We will always have these feelings towards the past and home, won’t we?
Faith- Flat bread will double the pleasure!
Fearless Kitchen- Dad is the other okra fan in our family. Other members just eat it, but we enjoy it so much. I’ve cooked canned okra a few times, and they weren’t bad. But never tried frozen okra. I think it’s tasty at any version.
Claudia- Hope these tips will work if you try to cook it one day.
Kerry- And I love the combination of green and red in a dish. They are not only colorful, but also tasty together.
Farida- Hope you find the most fresh and young okras at the store. Don’t forget to buy lemon with them. And enjoy your dish!
farida says
Great post, Zerrin. Mom foods are always the best!:) Thanko you for the okra tips. They surely will help me pick the best from our local grocery store.
Kerry says
Yum! Tomato + Okra = 2 of my favourite food!
Thanks for sharing the recipe!
Claudia says
I actually love okra but never cook with it - as never understood how. I love it in soups! Thanks for all the grand tips.
Fearless Kitchen says
I absolutely adore okra, and it's good to know that I'm not alone 🙂 (Actually, my father-in-law shares my love; when he comes to visit I make a big bowl just for the two of us.) I've never found a problem with slime, but I was really afraid of that when I first started using okra. I found frozen okra was a lot less slimy, although now I use fresh when it's available.