Ingredients :
- 16 pieces of fresh okra or canned ( but not pickled )
- 1 tsp butter or use oil spray for pan
- 1 onion, sliced
- 1 medium carrot, peeled
- 1 small courgette (zucchini ) chopped
- 100 ml passata ( Italian pressed tomato juice )
- 100 grams canned and washed, or ready to eat puy lentils
- 1 Italian , red , sweet pepper
- 1 tsp tikka ( Indian spice mix)
Method :
- First wash and thoroughly dry the okra, if using fresh okra, this is an important step when preparing okra. Then cut the stem end into a pencil like shape without piercing or breaking the skin. Add some butter into pan and fry the okra for about 5 minutes from all sides .
- Add the sliced onions. With a potato peeler slice the whole of the carrot into the pan , then chop the courgette into the pan add the lentils and the tikka spice. Add half the passata.
- Add the red pepper and the rest of the passata, simmer gently until it thickens to your liking .
- I like okra and vegetables in general to still have a crunch, so I make sure I not overcook them .
- This was really great with rice, but I can think that this would also work very well with a spice mix from Morocco, with cinnamon and such and couscous .
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