Okra in Olive Oil (Zeytinyağlı Bamya)

By carefully trimming the okra to prevent sliminess and using a measured amount of olive oil along with a touch of sugar to balance the acidity, we keep this classic summer dish light and low-calorie without losing its authentic silky texture.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500g fresh okra, trimmed in a cone shape · 240 kcal in the whole recipe
• 3 tablespoons olive oil · 360 kcal in the whole recipe
• 1 medium onion, chopped · 48 kcal in the whole recipe
• 2 medium tomatoes, grated · 68 kcal in the whole recipe
• 3 cloves garlic, sliced · 14 kcal in the whole recipe
• Juice of 1 lemon · 9 kcal in the whole recipe
• 1/2 teaspoon granulated sugar · 8 kcal in the whole recipe
• 1 cup hot water
• 1 teaspoon salt

Method

1. Carefully trim the tops of the okra in a cone shape without piercing the pod to prevent sliminess.

   

2. In a pot, heat the olive oil and sauté the chopped onions and garlic over medium heat for 5 minutes until soft.

   

3. Add the grated tomatoes and cook for another 3 minutes, then gently stir in the trimmed okra, lemon juice, sugar, salt, and hot water.

   

4. Cover the pot and simmer on low heat for 25-30 minutes without stirring too much, until the okra is tender.

   

5. Let it cool to room temperature before serving, as traditional olive oil dishes taste best when rested.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.