Okra has been popular in the Balkans, Africa and Asia for thousands of years. In our country, they can be found only in Greek and Turkish grocery stores. But if you like to eat vegetables often, you will be happy to discover them.
Preparation Rinse the okra and shave off any fluff with a kitchen towel. Carefully trim the hard stem ends and the tops of the pods. No slime should come out in the process. Add oil to a frying pan. Chop the onion and sauté briefly with the curry and ginger. Add the okra and sauté for a few minutes.
In the meantime, blanch (scald) tomatoes, skin, halve and scoop out. Strain the inside of the tomatoes, add to the peppers in the frying pan, season lightly with salt. Pour on whipping cream. Gently toss the vegetables for 6 minutes with the lid on.
In a small frying pan, lightly brown the coconut flakes without fat, add to the okra vegetable form. Season with a little lemon juice.
To serve, place a tomato half on each plate and fill with the vegetables. Garnish with parsley leaves.
Kitchen Tips: Our Asian flavored okra vegetables are suitable as, light entrée and may be served chilled.
If you prefer a Mediterranean touch, substitute garlic, peppers and toasted pine nuts for ginger, curry and grated coconut.
In general, okra may be served savory because of its rather mild-neutral flavor.