Bamya (Egyptian Okra Stew)

Bamya (Egyptian Okra Stew) Ingredients

4 cups or 500 g tiny okra (fresh or frozen, bought from Middle Eastern shops)3 tbsp olive oil (divided)5 cloves garlic (minced)2 tbsp fresh cilantro (finely chopped)1 cup onion (finely diced)1 cup tomato (diced)1 tbsp tomato paste1 tsp allspice1 tsp chilli flakes or powder (or sweet paprika)1 tsp salt (to taste)1/2 tsp ground black pepper (to taste)1 cup water

Steps

In a large pan or pot, heat 1 tbsp olive oil on medium high.When hot, add minced garlic, sauté for 30 secs then add cilantro, continue sautéing & stirring for 1 min then transfer into a bowl & set aside.Into the same pan/pot, add remaining olive oil & onion, sauté till onion turns translucent.Add both tomatoes, allspice, chilli flakes, salt & black pepper, cook for 2 mins.Add water & bring to a boil.Add okra, stir well & cook for 5-8 mins till they change colour & becomes tender.Add garlic cilantro mixture earlier, stir well & taste to adjust seasoning.Continue cooking for a few more mins till okra reaches desired doneness & gravy thickens.Serve okra stew with rice or bread.