Small flower okra (çiçek bamya) strung up and dried is braised in olive oil during winter. Dried okra is less mucilaginous and has a more concentrated sweetness than fresh okra. First, it is briefly boiled in lemon water, then softened with onion in olive oil. The dried skins soften slowly, so the tomatoes and tomato paste go in only after the okra is tender; acidity slows the skins from softening.
Remove the soaked okra from the string. Trim the stem ends with a paring motion, as if sharpening a pencil, then rinse in lukewarm water.
Boil the okra in water with lemon juice for 3 minutes. Drain and discard the water.
Cook the diced onion and crushed garlic in olive oil over low heat for 7–8 minutes, until the onion is soft.
Add the okra, hot water, and salt, then bring to a boil. Cover and cook over low heat for 20–25 minutes, until the okra is tender when bitten. Stir by gently shaking the pot rather than using a spoon.
Once the okra is tender, add the grated tomato and tomato paste and cook for 10 more minutes. Drizzle with the lemon juice just before removing from the heat.
Soak the dried okra in lukewarm water for 20 minutes before cooking, and let the finished dish cool in the pot before serving. Add the tomatoes and tomato paste only after the okra is tender.
Kuru bamyayı limonlu suda haşlamak yapışkanlığını alıyor. Sade suda haşladığım ilk denemede yemek sümüksü bir kıvam aldı. İkinci sefer haşlama suyunu da döküp temiz suyla devam ettim, o su bulanık ve yapışkan oluyor.
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