Poblano, Anaheim, & Cubanelle Peppers
Okra, Eggplant, or Romano Beans
Red Potatoes
Cucumbers
Garlic
Basil
Aloo Bhindi – Spiced Potatoes & Okra
Crispy Smashed Potatoes with Garlic Pesto
Italian Style Fried Potatoes with Flat Romano Beans and Tomato Paste
Easy Eggplant Poblano Pepper Curry
Cucumber, Tomato & Green Bean Salad
Okra with Garlic and Coriander – The New Book of Middle Eastern Food by Claudia Roden
Takleya is the name of the fried garlic and coriander mix which gives a distinctive Egyptian flavor to a number of dishes. It goes in at the end. In Upper Egypt they chop up and mash the okra when it is cooked. Serve hot as a side dish with meat or chicken.
1 pound okra, small young ones
1 onion, chopped
3 Tbls vegetable or extra-virgin olive oil
salt and pepper
juice of ½-1 lemon
5 cloves garlic, finely chopped
11/2-2 tsp ground coriander
With a small sharp knife, cut off the stems and trim the caps of the okra, then rinse them well. Fry the onion in 2 Tbls of the oil till golden. Add the okra and sauté gently for about 5 minutes, stirring and turning over the pods. Barely cover with water (about 1 ½ cups), add salt and pepper, and simmer for about 20 minutes, or until tender. Add the lemon juice, towards the end and let the sauce reduce. (Lemon juice is usually added when the dish is to be eaten cold). For the takleya, heat the garlic and coriander in the remaining oil in a small pan, stirring, for a minute or two, until the garlic just begins to color. Stir this in with the okra and cook a few minutes more before serving hot.