Serves 4 to 6 – uses traditional Egyptian flavoring of fried garlic and coriander mix at the end.
- 450gms small, young okra
- 1 onion, chopped
- 3 tablespoons olive oil
- salt and pepper
- juice of 0.5 to 1 lemon – normally used if the dish is to be eaten cold
- 5! cloves of garlic, finely chopped
- 1.5 to 2 teaspoons ground coriander
Fry the onion in 2 tablespoons of oil until golden. Add the okra and saute gently for about 5 mins, stirring and turning over the pods. Barely cover with water, about 1.5 cups, add salt and pepper and simmer for about 20 mins until tender. Add the lemon juice if using towards the end and let the sauce reduce.
FOr hte takleya heat the garlic and coriander in the remaining oil in a small pan, stirring for a minute or two until the garlic just begins to color. Stir this in with the okra and cook for a few minutes more before serving hot.
VARIATION: saute the okra in olive oil for 8 mins turning the pods over, then add 4 or 5 crushed garlic cloves and 4 tablespoons chopped coriander and cook for a few moments more.