This recipe calls for those small bumpy limes often used in Thai cooking, called “jeruk lemo” here in Bali. This Persian flavored dish will surprise even those who claim they don’t like okra. Buy the smallest most tender okra you can find as the large ones tend to be woody and tough. You can add some chopped preserved lemons for even more pizzazz.
Okra with Bumpy Limes
Serves 4
Ingredients :
- 200 gr.okra, left whole
- 1 Tbl. olive oil
- 1/2 yellow onion, finely chopped
- 1 small chili, seeded and finely chopped
- 1 clove garlic, finely chopped
- 1 tsp. ground coriander seed
- 1 cup fresh tomatoes, finely chopped
- 1 or 2 lemo (small bumpy limes), cut in half. You can substitute 2 tsp. lime juice in a pinch
- 1 1/2 tsp. salt
- 1 handful coriander leaf, coarsely chopped
Directions :
Wash the okra and cut off the stem end leaving the okra whole.
Heat the oil in a frying pan big enough to hold the okra. When the oil is hot add the chopped onion and stir, frying until it gives off a delicious odor and begins to brown.
Now add the chili, garlic, and ground coriander seed. Cook stirring for 1 to 2 minutes. Add the tomatoes and stir well. If the mixture becomes dry add a little water to keep it a thick sauce.
When this is well cooked add the okra, lemo or lime juice and salt. When adding the lemo insert a fork into each half extracting the juice into the pan. Add the fruit to the pan after squeezing. Give it a good stir, cover the pan with a lid, and simmer for 30 minutes over a low flame. Check to make sure it doesn’t get dry, adding a bit more water if necessary. Remove the lid and stir in half the chopped coriander leaf. Cook for 1 -2 minutes longer.
Put on a serving dish and garnish with the remaining coriander leaf.
Variation: add 2 tsp. chopped preserved lemon along with the coriander leaf. Stir well and cook 1-2 minutes.
Noosh-e-jan! (Persian for “enjoy your meal!”)
Indonesian Version:
Okra dengan Jeruk Lemo
Untuk 4 orang
Bahan-bahan :
- 200 gr.okra, jangan dipotong
- 1 Tbl. minyak olive
- 1/2 bawang bombay, dipotong kecil sekali
- 1 cabe, buang bijinya dan potong kecil sekali
- 1 bawang putih, dipotong kecil sekali
- 1 tsp. bubuk ketumbar
- 1 cangkir tomat segar, dipotong kecil sekali
- 1 atau 2 buah lemo dibelah menjadi 2 bagian. Kalau tidak ada lemo, bisa dipakai 2 tsp. jus jeruk nipis
- 1 1/2 tsp garam
- 1 genggam daun ketumbar, dipotong besar, daunya saja
Cara Membuat :
Cuci okra dengan air sampai bersih. Potong dan buang dongkoknya.
Panaskan minyak dalam wajan, kemudian masukkan bawang bombay, masak sampai tercium bau harum/ warna kecoklatan. Setelah itu tambahkan cabe, bawang putih, dan bubuk ketumbar. Masak selama 1- 2 menit. Tambahkan tomat, aduk sampai semua tercampur bagus. Kalau kering bisa tambahkan sedikit air.
Setelah bahan di atas mendidih, tambahkan okra, lemo (tekan lemo pakai sendok supaya keluar airnya), dan garam. Aduk sebentar kemudian tutup, kecilkan api. Masak kira-kira 30 menit. Setelah itu tambahkan 1/2 genggam daun ketumbar aduk sampai semua tercampur bagus, masak 1-2 menit. Setelah matang taruh diatas piring yang bagus.
Hiasi atasnya dengan sisa daun ketumbar.
Variasi: bisa taruh 2 tsp. "preserved lemon" yang sudah dipotong sedang, sama waktu tambah daun ketumbar. Aduk bagus dan masak 1-2 menit.
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