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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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.
Notes
