Sephardic Stewed Okra with Tomatoes and Onions

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The spicy, fragrant flavours of Yemen, Iraq and India are all delicious with tomato simmered Okra. This dish is good eaten warm or cool.


  • 90–120 ml/6–8 tbsp olive oil
  • 2 onions, thinly sliced


  1. Heat about half the oil in a pan. Add the onions, garlic and half the coriander and fry for about 10 minutes until the onions are softened and turning brown.

  2. Add the okra to the onions and stir-fry for 2–3 minutes.
  3. Add the t