Okra with Baby Onions and Tomatoes

1. 1

   Wash the okra and, with a small sharp knife, carefully pare the conical stem ends without cutting through the pods.

2. 2

   To peel the baby onions or shallots more easily, put them in boiling water and simmer for 5 minutes.

3. 3

   Drain, and peel them when they are cool enough to handle.

4. 4

   In a large pan over low heat, gently fry the onions and garlic cloves in 3 tablespoons oil, shaking the pan to color them very lightly all over.

5. 5

   Add the okra and saute gently for about 5 minutes, turning the pods around in the pan.

6. 6

   Add the tomatoes, season with salt, pepper, and sugar, and simmer for 15 minutes, or until the okra are tender and the sauce is reduced.

7. 7

   Taste and adjust the seasoning, stir in the chopped parsley or coriander, and cook a minute more.

8. 8

   Stir in the remaining olive oil and serve at room temperature.

9. 9

   Add the juice of 1/2 lemon or 1 tablespoon pomegranate molasses toward the end of the cooking time.

10. 10

    If adding molasses, omit the sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.