Okra with minced meat - Snežana Kitanović
Okra with minced meat - this plant from the mallow family grows up to a meter in height. It has an oblong, ribbed fruit that is easily digestible, juicy, with a pleasant and somewhat pungent taste. Only young unripe fruits are used for food, which disintegrate during cooking, releasing a multitude of tiny seeds, extremely rich in proteins and fats.
So that they can be on the table all year round, young okra is dried, strung on a string. In addition to canning by drying, it can also be frozen, marinated or ground.
Okra is rich in plant fiber, important for maintaining normal blood cholesterol levels, good digestion and stabilizing blood sugar levels.
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Okra with minced meat - Snežana Kitanović
- 200 g of fresh okra
- 125 g of minced meat
- 1 large tomato
- 1 dl tomato juice
- 1 spoon of spicy tomato puree
- 1 onion
- 2 cloves of garlic
- 2-3 tablespoons of vinegar
- 1 teaspoon of sugar
- salt and pepper to taste
- 1 tablespoon of homemade herbal seasoning
- 1 dl of warm water
- Wash the fresh okra, cut off the stalks, add salt, cut into pieces (can be whole if they are smaller), cover with vinegar and leave to stand for 30 minutes.
- After that, rinse well with cold water.
- In case it is cut into pieces, it is only necessary to wash it from the slime and strain it.)
- Add a little oil (2-3 spoons) to the pan, put finely chopped onion and garlic, a spoonful of homemade vegetables, then add minced meat and fry until soft.
- Towards the end, add salt and pepper to taste.
- Then add peeled and diced tomatoes, tomato juice and spicy tomato puree.
- Cook until everything is nicely combined.
- Add okra, stir and cook briefly in that thicker juice.
- Pour hot water to thin the sauce a little and add more seasoning if desired.
- Cover the pan and cook at a moderate temperature until the okra is soft.
