Bamia bil Tamaat Okra in Tomato Sauce Okra is one of the most beloved vegetables in the Middle East. In this recipe, the Okra is cooked whole. Unlike Gumbo recipes, in which the Okra is cut, the whole Okra here will not create a "gooey" sauce. (Of course, you may cut the Okra if you like it "gooey"!) This version contains NO Meat. A slightly different spice combination is featured in "Bamia Lahm bil Tamaat", Okra in Tomato Sauce With Meat Try both and then decide which you like best! 1 1/2 lbs whole fresh Okra 4 Tbls Olive Oil 1 Tbl Olive Oil 1 cup Onion (finely chopped) 1 cup Red Bell Pepper (diced) 2 tsp fresh Garlic (finely minced) 2 cups Tomato (peeled, seeded & finely chopped 2 Tbls Tomato Paste (dissolved in 1/2 cup Water) [ 2 - 4 fresh Red Chilis (finely chopped) OPTIONAL] 2 tsp ground Coriander Seed 1/2 tsp ground Cardamon Seed 1/4 tsp ground Black Pepper 2 Tbls fresh Parsley (finely chopped) 1 tsp fresh Lemon Juice 1/2 tsp Salt PREPARE THE OKRA 1. With a sharp paring knife,           Shave off the "cap" at the stem end of each Okra,           and cut off the tiny bristle at the tip of each Okra.                     [Do NOT cut into the Okra itself. The inside of the Okra                     produces a sticky substance and will make the sauce gooey.           This dish reqires the Okra to be whole and un-pierced.] 2. Heat a large frying pan, add 4 Tbls Olive Oil           Stir-fry Okra for about 5 minutes           or until it barely starts to brown on the edges.           Shake the pan constantly so the Okra does not stick.                     [Again, do NOT cut into the Okra] 3. Remove the partly cooked Okra to paper towels to drain. 4. Set aside. PREPARE THE SAUCE 1. Heat a medium sauce pot over medium-high heat,           Add 1 Tbl Olive Oil, 2. Add Onion, saute about 5 - 8 minutes or until golden. 3. Add Red Bell Pepper & Garlic, saute 1 more minute.           [Do NOT burn Garlic] 4. Add all of the remaining ingredients (except Okra),           mix well, bring to boil, reduce heat,           simmer slowly partly covered for 25 minutes, stirring occasionally. COMBINE 5. Add partly cooked, drained Okra to the sauce pot,           Simmer partly covered 10 - 15 minutes           Stir gently occasionally. [Again, do NOT cut into the Okra. 6. Serve