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31/10/2020

Braised Okra with Capsicum and Cumin

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A Greek-style slow cooked vegetable dish. Be sure to soak the okra in vinegar and salt beforehand to reduce its gooey texture.

Serves:

4

Prep Time: 30 minutes

Cooking Time: 40 minutes

Download Recipe PDF

Ingredients

  • 500g okra
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 large onion, cut into thin wedges
  • 4 cloves garlic, crushed
  • 1 small red capsicum, cut into strips
  • 2 teaspoons cumin seeds
  • 1 teaspoon dried oregano
  • 3 large ripe tomatoes, diced
  • 1/2 cup water
  • fresh oregano or parsley leaves, for garnish

Method

Trim the tops of the okra, leaving them intact. Toss with 1 tablespoon salt and vinegar, and stand for 30 minutes. Drain and dry with paper towel, do not rinse. Heat olive oil and sauté onion, garlic, capsicum, fennel seeds and oregano until softened. Add okra, tomatoes and water and bring to the boil. Simmer covered for 40 minutes, stirring occasionally, until okra is very tender. Season to taste. Serve warm or at room temperature, drizzled with olive oil and garnished with fresh oregano leaves.

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