Greek Recipes

Greek and Cypriot recipes

Bamyes Me Saltsa (Okra in Tomato Sauce)


  • 1 kilo of Bamyes (Okra)
  • 1 large onion finely chopped
  • 3-4 ripped tomatoes chopped
  • 1/2 a cup of wine vinegar
  • 1 cup of hot water
  • 1/2 a cup of olive oil
  • 1 tbsp of tomato paste
  • 1/2 a cup of chopped parsley
  • 2-3 cloves of garlic sliced
  • Salt and pepper to taste
Okra in Tomato Sauce

Okra in Tomato Sauce


  • Cut off the stalks from bamyes (okra) carefully without cutting the tops off.
  • Wash okra, strain and place in a glass bowl or shallow pan.
  • Sprinkle with vinegar and salt all over them and leave them for about 25 minutes to prevent them from being slimy.
  • Heat up the oil in a pan.
  • Drain okra and fry them lightly all over and transfer them into a dish.
  • Pour the garlic, onion and parsley into the hot oil and fry them until are tender.
  • Add the chopped tomatoes, tomato paste diluted in the hot water, salt and pepper to taste.
  • Bring to boil and bring back in the pat the fried okra.
  • Bring to boil, reduce the heat, cover the pan and simmer for about 30-40 minutes.
  • Sire occasionally.
  • After 30-40 minutes on low heat the okra should be tender and the sauce should be thick.
  • Your Bamyes Me Saltsa (Okra in Tomato Sauce) is ready to serve.
  • Bamyes Me Saltsa (Okra in Tomato Sauce) is served hot.
  • Bamyes Me Saltsa (Okra in Tomato Sauce) can be served as the main dish or as a side dish.

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