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 cuisine offers a variety of plant-based dishes bursting with flavor, and Okra and Tomato Stew is a perfect example. If you’re in the mood for another comforting vegetarian meal, Tolma with Rice and Herbs makes a wonderful companion dish, offering tender grape leaves wrapped around a fragrant rice and herb filling.
Table of Contents
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?
Grocery and Pantry List
Okra Stew Recipe Steps at a Glance
This Okra Stew recipe can be broken down into the following steps:
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
Tips and Wisdom from Cafe Osharak
More Recipes to Try from Cafe Osharak
Loved this? Then I’ve got more Mediterranean vegetarian dishes for you! Try Green Beans with Tomatoes, Fava Bean, or Vegan Soup with Kidney Beans next for a new flavor adventure in your kitchen. I promise, they’re all winners!”
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Armenian Okra and Tomato Stew – Bamyaov Chash
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.
- Add the sliced tomatoes, cover the pan and cook for 20 minutes.
