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Home » Vegetable Dishes » Stewed Okra and Tomatoes Bamia

Published: Aug 17, 2019 · Modified: Mar 8, 2021 by Yusuf

Stewed Okra and Tomatoes Bamia

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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.

Stewed okra and tomatoes served with rice in a blue bowl

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.

Chopped onions in a pan, lwhole garlic, halved lemon, fresh okra and tomatoes on a light background.

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.

Cleaned okras in a white bowl with water and lemon juice, a lemon wedge in it.

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.

Hands preparing okra for cooking by removing their stems.

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.

What Is Okra Good For?

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 Fresh Okra

Another important point is that 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 Okra and Tomatoes

This is simple vegan okra recipe with six easy steps.

Cooked onions in olive oil in a pan and a wooden spoon in it.

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.

Cooking tomatoes and garlic in a pan and a wooden spoon in it.

Fourth, add in diced tomatoes and garlic. Cook covered for about ten minutes.

A hand squeezing lemon over cooking okra in tomato sauce in a pan.

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.

Okras and tomatoes cooking in a pan and a wooden spoon in it.

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.

Serving This Middle Eastern Bamia Recipe

Similar to several main dishes in Turkish cuisine, okra with tomatoes is served warm with Rice Pilaf With Orzo. Another option could be Bulgur Pilaf With Green Lentils. 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.

Okra and tomatoes served together with rice with orzo in a blueish bowl and a pan with the dish on the side.
Print

Stewed Okra and Tomatoes Bamia

Stewed okra and tomatoes served with rice in a blue bowl

★★★★★

5 from 1 reviews

Okra stewed in tomato sauce makes a wonderful vegan lunch when served with rice pilaf with orzo.

  • Author: zerrin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Vegetarian
  • Method: Cooking
  • Cuisine: Turkish

Ingredients

Scale
  • 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

  1. Clean and wash okras. Squeeze lemon on them and wait for about 10 minutes. Touch them gently while doing all these.
  2. Meanwhile saute onions in olive oil. When they get golden, add tomatoes and garlic slices. Stir it and cook for about 5 minutes.
  3. 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.
  4. Then pour 2 cups hot water, add salt and cover it. Cook it about 20 minutes until the okras get tender enough.
  5. 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.

Keywords: okra stew, stewed okra and tomatoes

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This post was originally published in 2009 and has been updated with new pictures and additional information.

Previous Post: « Fresh Peach Bread Recipe With Walnuts
Next Post: Oven Roasted Okra Recipe »

Reader Interactions

Comments

  1. SENA says

    October 06, 2019 at 3:49 pm

    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! ❤️

    ★★★★★

    Reply
    • Zerrin says

      October 06, 2019 at 10:22 pm

      Hi Sena! Glad to hear that our recipe brought you nice memories. Thank you for sharing your feelings with us here. Cheers from Turkey!

      Reply
  2. Raff Dellavaris says

    January 16, 2015 at 6:42 pm

    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.

    Reply
  3. Nazira says

    April 02, 2013 at 3:51 pm

    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 !

    Reply
    • Zerrin says

      April 03, 2013 at 10:07 am

      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.

      Reply
  4. Wilma says

    May 30, 2010 at 10:53 am

    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.

    Reply
  5. Cherine says

    March 28, 2010 at 11:48 pm

    This is my favorite dish!

    Reply
  6. OysterCulture says

    October 01, 2009 at 4:20 am

    I love okra, sliminess and all and cannot wait to try this new recipe. Thanks for sharing.

    Reply
  7. penny aka jeroxie says

    September 29, 2009 at 1:43 pm

    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!

    Reply
  8. KennyT says

    September 29, 2009 at 12:33 pm

    Okra and tomatoes are my favourite veggies! Yours definitely looks very delicious and healthy. Thanks for sharing.

    Reply
  9. Hillary says

    September 29, 2009 at 8:37 am

    Okra was never all that appealing but seeing it here stewed with tomatoes makes it intriguing! Thanks for the tips!

    Reply
  10. Natasha - 5 Star Foodie says

    September 28, 2009 at 7:12 pm

    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.

    Reply
  11. Zerrin says

    September 28, 2009 at 1:54 pm

    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!

    Reply
  12. farida says

    September 28, 2009 at 11:02 am

    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.

    Reply
  13. Kerry says

    September 28, 2009 at 9:21 am

    Yum! Tomato + Okra = 2 of my favourite food!

    Thanks for sharing the recipe!

    Reply
  14. Claudia says

    September 28, 2009 at 8:00 am

    I actually love okra but never cook with it - as never understood how. I love it in soups! Thanks for all the grand tips.

    Reply
  15. Fearless Kitchen says

    September 28, 2009 at 7:23 am

    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.

    Reply
  16. Faith says

    September 28, 2009 at 6:58 am

    This recipe is my absolute favorite way to eat okra! Add a little flat bread and it's an amazing meal. Thanks for all your wonderful tips on cooking it!

    Reply
  17. Christelle says

    September 28, 2009 at 5:32 am

    Great post, very glad you posted this dish, I have the same feelings towards my mum's food, all the ingrediends were coming from the orchard or the garden, including the meat that came from the neighbour who was a butcher...

    Reply
  18. Parita says

    September 27, 2009 at 11:31 pm

    Okra and tomato together is awesome combo and looks sooooo yummm

    Reply
  19. Aline08 says

    September 27, 2009 at 10:43 pm

    Thanks Zerrin. I will certainly try to cook okras keeping in mind those great tips. I am not a big fan of okra because of the slimy texture so next time I find some, I will try your way. 😉

    Reply
  20. lisa (dandysugar) says

    September 27, 2009 at 5:38 pm

    I love okra/ This sounds like an excellent way to prepare it- great tips too!

    Reply
  21. Divina says

    September 27, 2009 at 5:31 pm

    Thanks for all the information. I love okra but I don't like the sliminess too.

    Reply
  22. Reeni says

    September 27, 2009 at 5:30 pm

    I've never eaten okra! Thanks for all the great tips!

    Reply
  23. Erica says

    September 27, 2009 at 8:11 am

    Thanks so much for sharing those tips:)

    Reply
  24. Jessie says

    September 27, 2009 at 5:50 am

    ohh great tips on okra, I have never been that big of a fan but after reading this I will give them a 2nd chance

    Reply
  25. Erkin says

    September 27, 2009 at 4:45 am

    Zerrin, I'm one of those rare people who love okra . Your recipe is just the way I like very much. Some people include meat to the recipe, but I think that spoils the flavor and taste of okra.
    If it is available, the juice of unripe grapes instead of lemon juice, surely ends up with a better taste.
    Thank you on behalf of all okra-fans.

    Reply
  26. Sophie says

    September 27, 2009 at 12:46 am

    MMMMMMMM,..the okra dish looks so good & tasty!!

    Thanks so much for the okra tips!!

    Reply
  27. lisaiscooking says

    September 26, 2009 at 6:53 pm

    I do like okra! Lemon is great with it, and it really does help with the sliminess. Delicious dish!

    Reply
  28. jenn (Bread + Butter) says

    September 26, 2009 at 6:38 pm

    I haven't always been a fan of okra, but I think i can have a good helping of this with some rice. ;-D

    Reply
  29. Gera @ SweetsFoods says

    September 26, 2009 at 3:58 pm

    So interesting article Zerrin.
    I don't have the chance to try okra here, even I haven’t seen in the farm market but I'd like to taste to see the result with this nice recipe 🙂

    Cheers!

    Gera

    Reply
  30. rebecca subbiah says

    September 26, 2009 at 2:06 pm

    yummy love okra cook it alot with green chili and coconut will tweet!

    Reply

Trackbacks

  1. Juice Recipes to Make Some Cornbread - FamilyNano says:
    10/27 at 06:19

    […] until you are ready to eat and it is one delicious plant once you get it right. Use this recipe by Give Recipe, and you will be an okra devotee after […]

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  2. Okra With Verjuice | Give Recipe says:
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