Okra Ladthera - Lyndey Milan
Cooked at Ithomi Restaurant (overlooking Ancient Messine). Stavroula, the cook and mother of the owner of this restaurant, deep-fries her okra first and explain
Ingredients
- 1 kg fresh young okra
- Extra virgin olive oil for deep-frying
- Tomato sauce
- 1/3 cup (80ml) olive oil
- 2 large red onions, finely chopped
- 2 cloves garlic, chopped
- 1 kg ripe tomatoes, peeled, deseeded, chopped (see note)
- 1 teaspoon each of sea salt flakes and salt, to season
- Freshly ground pepper, to taste
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