Ingredients:

• 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

Method:

• 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.