Stewed Tomatoes with Okra and Potatoes

Preparation info
  • Serves

    2 to 3

    • Difficulty

      Medium

Appears in

By Paula Wolfert

Published 2003

  • About

In this Greek island dish, which makes a very nice accompaniment to grilled fish fillets or shrimp, I fry the okra in olive oil to enhance its flavor and texture

Ingredients

  • ½ pound small, firm whole okra
  • 3 tablespoons white vinegar

Method

  1. Rinse the okra and carefully peel the cone-shaped caps, taking care not to cut into the pod. Toss with the vinegar and let stand for at least 30 minutes. Rinse again and dry on kitchen towels.
  2. In a large nonstick skillet, heat the olive oil, add the okra, and quickly brown on all sides. Tilt the skillet to keep the oil while removing the okra to a side dish.