(recette en français, plus bas)
When I started reading my copy of “Plenty” (Ottolenghi’s latest cookbook), my “waow” and “I must try this one” were popping out on every page… One of the reason that makes me adore and almost worship Ottolenghi’s recipes is the way he blends spices and flavours…Sometimes, the combinations seems really bold and very unusual (mushroom with cinammon??) until one actually prepares the recipe and actually tastes it … His influences are, of course Mediterranean and Middle Eastern, but they go further, to Persia, India and Asia… The original recipe for these okra, for example, has dried lime, which is frequently found in persian, morrocan and gulf-region cuisine. I have already prepared it a couple of times and each time, it was a big hit. (one more recipe that Mr Artichoke liked very much and a great way to have him enjoy eating veggies!!)
ingredients for 4 servings:
recipe from Yotam Ottolenghi’s “Plenty”, with a few minor changes
1 tablespoon olive oil
1 teaspoon coriander seeds
1 medium onion, thinely sliced
2 capsicums (red or green), cut into stripes
1 green chilli
1 bunch parsley, chopped
1 bunch coriander, chopped
3 medium-size tomatoes, chopped
1 tablespoon paprika
400g okra (fresh or frozen), stalk removed and cut into 3cm chunks
a dozen pitted black olives, cut in half
1 1/2 tablespoon lemon juice
1 tablespoon mint, chopped
salt and pepper to taste
![okra2_1 Okra (bhindi) with tomato & coriander – Gombos à la tomate et coriandre](https://media.paperblog.fr/i/415/4158672/okra-bhindi-with-tomato-coriander-gombos-toma-L-WzcXn9.jpeg)
Method:
Preheat the oven at 200°C.
When it is hot, put the okra on a baking tray, covered with parchment paper and drizzle some olive oil on them. Sprinkle with some salt and roast for about 15 minutes.
Heat the oil in a pan. Add the coriander seeds and when they start to pop, add the chopped onion. Reduce heat to medium and fry for about 10 minutes, until the onion become soft.
Add the chilli, peppers, parsley and the coriander. Stir well. Cook for 5 minutes.
Add the paprika, tomatoes and a cup of water. Cover with a lid and simmer for about 5 minutes. If it becomes too dry, add some more water, the consistency should be of a thick gravy.
By that time, the okra should be roasted. Add them in the pan, along with the olives, salt and pepper.
Before serving, add the lemon juice, stirring delicately and sprinkle with a tbs of mint and a tbs of coriander.
Serve as part of a mezze, as starter, with pita bread or bagette, or as main course, with rice.
The mushroom on the pictures are another of Ottolenghi’s recipes: cinammon mushrooms. Try it , it is surprising, but so yummy!! (here)
I am sending these okra to:
![BookmarkedRecipesEveryTuesday Okra (bhindi) with tomato & coriander – Gombos à la tomate et coriandre](https://media.paperblog.fr/i/415/4158672/okra-bhindi-with-tomato-coriander-gombos-toma-L-Jqgd9e.png)
…
Aipi of US Masala and Priya of Mharo Rajasthan’s recipes for today’s Bookmarked recipes no.25
..
Gombo à la tomate et coriandre
![okra4.1 Okra (bhindi) with tomato & coriander – Gombos à la tomate et coriandre](https://media.paperblog.fr/i/415/4158672/okra-bhindi-with-tomato-coriander-gombos-toma-L-EtAlog.jpeg)
recette adaptée de “Plenty” de Yotam Ottolenghi, avec quelques modifications minimes
1 cuillère à soupe d’huile d’olive
1 cuillère à café de graines de coriandre
1 oignon moyen, haché
2 poivrons (rouge ou vert), coupé en lamelles
1 piment vert, haché
1 bouquet de persil, ciselé
1 bouquet de coriandre, ciselée
3 tomates moyennes, coupées en petits dés
1 cuillère à soupe de paprika
400g de gombos (frais ou surgelés), coupés en
morceaux de 3 cm, sans la base
une douzaine d’olives noires dénoyautées, coupées en deux
1 1 / 2 cuillère à soupe de jus de citron
1 cuillère à soupe de menthe, hachée
1 cuillère à soupe de coriander, ciseléesel et poivre![okra3_1 Okra (bhindi) with tomato & coriander – Gombos à la tomate et coriandre](https://media.paperblog.fr/i/415/4158672/okra-bhindi-with-tomato-coriander-gombos-toma-L-V_5zp2.jpeg)
Préparation:
Préchauffer le four à 200 ° C.
Quand il est chaud, disposer les gombos sur une plaque de cuisson, recouverte de papier sulfurisé et verser un filet d’huile d’olive.
Saupoudrer d’un peu de sel et faire rôtir pendant environ 15 minutes.
Chauffer l’huile dans une poêle. Ajouter les graines de coriandre et quand elles commencent à frétiller, ajouter l’oignon haché. Réduire à feu moyen et faire frire pendant environ 10 minutes, jusqu’à ce que l’oignon devienne translucide.
Ajouter le piment, le poivron, le persil et la coriandre. Bien remuer . Cuire pendant 5 minutes.
Ajouter le paprika, les tomates et une tasse d’eau. Couvrir avec
un couvercle et laisser mijoter pendant environ 5 minutes. Si ça commence à attacher, ajouter un peu d’eau, la consistance doit être d’une sauce épaisse.
et saupoudrer avec une cuillère à soupe de menthe et une cuillère à soupe de coriandre.
Servir dans un mezze, ou comme entrée, avec du pain pita ou de la baguette, ou comme plat principal, accompagné de riz.
Les champignons en arrière-plan sont un autre plat du génial Ottolenghi: des champignons à la canelle: surprenant, mais délicieux! (recette ici, en anglais)
Filed under: coriander, coriander seeds, dips, eggless, Fusion, gluten-free, gombo, herbs, mint, Okra, parsley, pepper/capsicum, side dish, spices, tomato, vegan, Vegetables, world cuisine