Ingredients (Serves 4)

500 g Asian long okra
1 large onion
3 garlic cloves
⁠10 cherry tomatoes
1 fresh chili pepper
1 teaspoon coarsely ground black pepper
1 teaspoon curry powder
1 tablespoon Atlantic grey sea salt
2 tablespoons extra virgin olive oil
1 cup hot water
Fresh chopped cilantro, for garnish

Method

Trim the stem ends of the okra, wash thoroughly, and spread them on a paper towel. Let them dry in the sun for about 30 minutes.

Finely chop the onion, garlic, and cherry tomatoes.

Heat 1 tablespoon of olive oil in a pot and sauté the onion until golden. Add the garlic, halved cherry tomatoes, and the spices, and cook for about 5 minutes.

Add the okra and the hot water. Bring to a gentle boil, then reduce the heat to low. Cover the pot partially with a lid and simmer for about 30 minutes.

Finish with freshly chopped cilantro and serve over brown rice, quinoa, or pearl barley.

Good to Know

Okra is a seasonal summer vegetable and is available for only a short time each year. Several varieties exist, depending on where it is grown.

The variety most familiar in Israel is the small okra, typically 2–3 cm long. More recently, a delicious Thai variety has also become available.

The natural mucilage in okra helps support and protect the intestinal lining. Okra is also known for its potential role in helping maintain healthy blood sugar levels as part of a balanced diet.