Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
275
Calories
5g
Protein
14g
Fat
36g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb/500 g young okra,
- 2-3 tablespoons oil,
- 5-6 tomatoes,
- 1 onion,
- 1 tablespoon vinegar,
- 1/2 teaspoon sugar,
- 1 teaspoon mixed chopped parsley and dill,
- salt
Directions
1
Clean the okra, wash and keep in water with salt and vinegar for 30-40 minutes.
2
In the meantime, finely chop the onion and fry in oil until yellow.
3
Add the peeled, seeded and chopped tomatoes, then the okra, vinegar, sugar and salt. Mix gently and simmer, covered, at low heat.
4
When almost done, add the chopped parsley and dill.
5
You may serve this dish warm; however, it is much tastier when cold.
6
Category:Romanian Recipes
7
Category:Romanian Vegetarian
Recipe sourced from
fandom