I tried okra for the first time only two or three years ago and since then I cook okra dishes quite often because I really like it. In combination with red bell pepper, this dish is rich in vitamin C, A and K. The use of extra virgin olive oil helps absorb the fat-soluble vitamins.
This easy to make and time-saving dish will be good with legumes and grains of your choice.
1 batch okra,
1 large bell pepper,
5 cloves garlic,
3 tablespoons extra virgin cold pressed olive oil.
In a stainless steel pot or pan heat up the olive oil and fry the finely chopped onion lightly.
If you read my blog on a regular basis you my be bored by this information right now, but I like to repeat every time for new readers: do not use non-stick or aluminum cookware, it is harmful for your health. Most pots available have an aluminum core sandwiched between two layers of stainless steel for more even heat distribution. This is fine because aluminum does not get into contact with food.
Chop okra into small discs, add it to the onions and keep frying. After 4-5 minutes add deseeded and chopped bell pepper, pressed garlic and keep frying for another 10 minutes on medium flame and that’s basically it. Easy, right?
Serves four. You may choose of bell pepper of any color you like.