Armenian Okra Stew With Tomatoes.

Armenian Okra and Tomato Stew – Bamyaov Chash

Armenian Okra and Tomato Stew is a soulful food; a recipe that marries simplicity with satisfaction. Easy to prepare, this dish unveils a world of flavors.

More than a recipe, it’s a mindful choice—plant-based, vegan, and perfect for Lent. Each bite is a celebration of health, and the star ingredient, okra, brings not just flavor but a host of incredible benefits to the table.

Armenian Okra Stew With Tomatoes.

Chronicles of okra

Okra, a member of the Malvaceae family, commonly known as Lady’s finger, shares its roots with the hibiscus flower. Revered as one of the oldest vegetables, it stands as an underused and somewhat undiscovered gem today. Throughout history, okra has been known for its rejuvenating qualities, traversing from East to West across Eurasia, Africa, and even making its mark in the Americas.

Packed with high moisture content, this vegetable is a nutritional powerhouse, boasting a rich profile of vitamins and minerals. Despite its somewhat slippery reputation, the mucilage—okra’s unique sliminess—is its most valuable asset. This water-loving fiber exhibits an exceptional ability to hydrate and soothe cells, unlocking a realm of undeniable health benefits. Embrace the wholesome virtues of okra and let its ancient wisdom rejuvenate your modern palate.

What’s unique about this Recipe?

  • Simple to prepare: has a very short list of ingredients,
  • A fulfilling and comforting dish,
  • A plant-based, vegan, and lent-friendly recipe.
  • Okra boasts incredible health benefits

Grocery and Pantry List

  • Okra
  • Onion
  • Lemon
  • Jalapeños
  • Tomato
  • Parsley
  • Seasoning

Okra Stew Recipe Steps at a Glance

This Okra Stew recipe can be broken down into the following steps:

  • Cleaning and trimming okra
  • Cooking the okra

How to Make Step by Step

Step 1: Cleaning and trimming okra

Begin by washing the okra. Prepare a bowl of cold water and lemon juice. Using a paring knife, trim the stems in a circular, cone-shaped fashion resembling a sharpened pencil. Then, place the okra into the lemon water bath immediately.

Step 2: Cooking the okra

Heat the oil in a sauté pan. Thinly sliced and dice the peeled onion and sauté until pale yellow and translucent. As soon as the onion starts to turn slightly yellow, add the finely chopped jalapeños (if using) and garlic. Add the okra, and stir to well coat in oil. Fry for 5 minutes. Add a cup or water, season with salt and pepper. Next, add the tomato slices, cover and cook for 20 minutes.

Best Way to Serve

  • Serve over a rice pilaf.
  • Serve with side.

Tips and Wisdom from Cafe Osharak

  • When selecting okra, opt for smaller, tender ones, as larger pods can be woody and dry.
  • Trim the stems into a cone shape, resembling a sharpened pencil (refer to the photo in step 1). This ensures the okra stays intact and doesn’t burst open from the top during cooking.
  • Keep the okra intact by submerging the cut pieces in a bowl of lemon water.
  • If using frozen okra, choose those with whole, uncut pieces.
  • Incorporating lemon and tomatoes helps reduce sliminess, enhancing the dish’s palatability.

More Recipes to Try From Cafe Osharak

If you try out this recipe, I would love to hear from you. Let me know if you find it delicious and straightforward to prepare. I am here to answer any questions and provide any suggestions. Also, be sure to explore other recipes from Cafe Osharak, as I’m sure you’ll love them too!

More plant based recipes. More Mediterranean and Middle East recipes. More dessert recipes.

Red Lentil Rolls.
Red Lentil Koftas
Tolma with beans and legumes.
Tolma with beans and legumes
Mutabal dip, showing the indentations on the surface.
Mutabal dip

Armenian Okra and Tomato Stew – Bamyaov Chash

Armenian Okra and Tomato Stew is a soulful food; a recipe that marries simplicity with satisfaction. Easy to prepare, this dish unveils a world of flavors.
More than a recipe, it's a mindful choice—plant-based, vegan, and perfect for Lent. Each bite is a celebration of health, and the star ingredient, okra, brings not just flavor but a host of incredible benefits to the table.
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Armenian Okra Stew With Tomatoes.
Prep Time:10 minutes
Cook Time:20 minutes
Course
Main Course
Cuisine
Armenian
|
Mediterranean

Ingredients

  • 1 kg okra whole, trimmed
  • 3 tablespoon olive oil
  • 1 onion small, sliced
  • 2-3 tomatoes sliced
  • 1 garlic minced
  • 1 lemon juice
  • 1 jalapeños
  • 3 tablespoon parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Cleaning and Trimming Okra:

  • Wash the okra thoroughly. Prepare a bowl of cold water with lemon juice.
  • Trim the okra stems in a circular, cone-shaped fashion, resembling a sharpened pencil, using a paring knife.
  • Place the trimmed okra immediately into the lemon water bath.

Cooking the Okra:

  • Heat oil in a sauté pan.
  • Thinly slice and dice the peeled onion; sauté until pale yellow and translucent.
  • Add finely chopped jalapeños (if using) and garlic as soon as the onion starts turning yellow.
  • Add the okra, ensuring it’s well-coated in oil. Fry for 5 minutes.
  • Add a cup of water to the pan. Stir well.

Notes

  • When selecting okra, opt for smaller, tender ones, as larger pods can be woody and dry.
  • Trim the stems into a cone shape, resembling a sharpened pencil (refer to the photo in step 1). This ensures the okra stays intact and doesn’t burst open from the top during cooking.
  • Keep the okra intact by submerging the cut pieces in a bowl of lemon water.
  • If using frozen okra, choose those with whole, uncut pieces.
  • Incorporating lemon and tomatoes helps reduce sliminess, enhancing the dish’s palatability.

Nutrition

Calories: 192kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 610mg | Potassium: 815mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2087IU | Vitamin C: 68mg | Calcium: 217mg | Iron: 2mg
Servings: 4
Calories: 192kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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