Tomato-Tamarind Okra Yahya Salih has been bringing his creative interpretation of Middle Eastern cuisine to the Bay Area for more than a decade. One of the most interesting and versatile dishes at YaYa Cuisine is the Tomato-Tamarind Okra, a thick, exotic-tasting vegetable stew. The okra is long-cooked and allowed to boil down with tomato sauce, tamarind, garlic, and curry powder to form a thick sauce-like texture. It can be served alone as a side dish, but it makes a marvelous meatless main course when it's spooned over couscous or used as a dip for grilled vegetables. It can also serve as a sauce/relish for grilled [meats]. It's great made ahead and keeps well in the refrigerator for nearly a week. 1 pound small bright green okra 3½ cups water 2 cups canned tomato sauce 2 tablespoons tamarind paste or the juice of ½ lemon 4 large garlic cloves 1 teaspoon curry powder (optional) Salt and pepper Trim the stems off the okra just above the ridge about ¼ inch down from the tip of the stem. Place the okra and 1½ cups water in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat, and simmer until the okra changes coilor to olive green and the liquid evaporates, about 45 minutes. Do not worry if the liquid evaporates and the okra browns slightly; it will take on a pleasant smoky flavor. Remove from the heat. In a large saucepan, combine the remaining 2 cups of water, tomato sauce, and tamarind paste. Bring to a boil over high heat. Boil 5 minutes. Strain. Add to the okra. Add the garlic and curry, if desired. Season to taste with salt and pepper. Simmer over medium-low heat for 30 to 45 minutes until the sauce is thickened, stirring gently and occasionally. Serves 4. From "The Secrets of Success Cookbook — Signature Recipes and Insider Tips from San Francisco's Best Restaurants" by Michael Bauer middle eastern recipe index christina m k al-sudairy buy the book!