Okra Ladthera

Ingredients

• ⅓ cup (80 ml) olive oil
• 2 large red onions, finely chopped
• 2 cloves garlic, chopped
• 500 ml (2 cups) fresh tomato concasse from 1 kg whole tomatoes  (see Note)
• extra virgin olive oil, for deep-frying
• 1 kg fresh young okra

Instructions

1. Cover the base of a large frying pan with olive oil and place over medium-high heat. Add onions and garlic, and cook until translucent but not brown, stirring occasionally. Add the tomatoes, salt and pepper, and cook, stirring occasionally, for 10-15 minutes or until it thickens and reduces slightly.

2. Pre-heat oven to 170°C.

3. Meanwhile heat a large saucepan or deep-fryer with enough olive oil to cover the okra. Wash okra and remove stalk or top ends. Deep-fry in batches for 3 minutes only and drain on absorbent paper.

4. Layer half the tomato sauce in a large deep baking pan. Cover with okra and then ladle remaining tomato sauce and spread over the top.

5. Bake in the oven for 15-30 minutes depending on the power of your oven. A longer cooking time reduces and intensifies the tomato sauce.

Note

• To make tomato concasse, peel, de-seed and chop ripe tomatoes, retaining any juices. In winter, tinned tomatoes and tomato paste can be substituted.