If you’re familiar with Middle Eastern cuisine, you might know about a delicious and popular dish called Bamya or Okra stew, served with a big plate of rice. It’s cooked with lamb or beef in a tomato and garlic broth, and uses simple flavors that marry together so well! However, this particular Bamya recipe takes a vegan twist.
The dish is easy to prepare, making it a perfect choice for busy weeknights when you want something delicious but don’t have a lot of time to spend in the kitchen. If you’re curious about everyday Arabic cuisine, this recipe is a must try!
Here is a very easy and yummy recipe for Bamya (okra stew).
- 900 gms frozen Shana Whole Baby Okra
- 3 tbsp vegetable oil
- 2 medium onions, chopped
- 1 tbsp minced ginger
- 6 cloves garlic, diced
- 3 green chillies, sliced
- 1/2 tsp black pepper
- 1/2 tsp cinnamon powder
- 1 tsp turmeric
- ½ tsp salt
- 4 large tomatoes (blended or diced)
- 3 tbsp tomato paste
- ½ cup coriander (optional)
Method of preparation
- Begin by finely dicing the onion and adding 2 tablespoons of vegetable oil to a hot pan. Once it sizzles, add the onions and ½ teaspoon of salt.
- Stir for a couple of minutes until translucent, add the garlic, stir for one minute, and keep a close eye on it so the garlic doesn’t burn. Once the onions and garlic start to get brown a little, add tomato paste, and the diced tomatoes. Add ½ cup of water if necessary and let the sauce boil down until it gets dense and homogenous.
- Add another tablespoon of vegetable oil as well as one whole pack of Shana frozen okra to the pan along with the minced ginger, cinnamon powder, black pepper, turmeric, and green chillies, which should be finely chopped.
- Mix them well and cook them for about 20 minutes until the okra is cooked through.
- Check the softness of the okra, as well as the seasoning and adjust accordingly. If okra is tender, turn the heat off and serve.
Serve the dish hot with boiled or vegetable rice, and freshly baked plain naan to soak up the sauce.