- ˝ kg okra
- 1 medium sized onion
- 2 tomatoes (cut into cubes)
- ˝ lemon
- 2 tablespoon olive oil or 50 gr butter
- salt and 1 hot green pepper (for those who enjoy hot food)
Wash the okra well and remove the hat-like piece at the top in a conical shape with a sharp knife. If you cut too deep, the okra will become watery.
Sauté the onion and one tomato in oil. Add the okra, the second tomato, salt and the juice of ˝ lemon and the green pepper (optional), and cook for 20 minutes over medium heat.
Note: a bunch raw grapes called "koruk" is used instead of lemon in the Aegean region. It gives a sour taste.