Okra with tomato, lemon and coriander

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

As I’ve already mentioned (see Artichoke gratin), Green Valley is where I do much of my food shopping. Well, here’s another secret ingredient I pick up from their freezer: tiny Egyptian okra, perfectly firm, packed with flavour. Almost as important, it comes already trimmed.


  • 4 tbsp olive oil
  • tsp coriander seeds
  • 1 medium onion


Preheat the oven to 200°C/Gas Mark 6. Heat up 2 tablespoons of the oil in a large saucepan. Add the coriander seeds and onion and sauté on a medium heat for 10 minutes, or until the onion s