To clean the okra trim the stem ends, making sure not to cut into the body of the okra bud itself. To accomplish it, cut into a diagonal pattern. Rinse and strain them. Put them onto a platter, sprinkle with vinegar and let them rest for 30 minutes. Not cutting into the bud and sprinkling with the vinegar, will decrease the chances of developing their characteristic slippery texture.
In a hot pot stir to sauté the onion, until caramelized. Pour in the olive oil and when hot, stir to sauté the okra and garlic for 5-6 minutes.
Then we add to the pot the tomatoes, parsley, water, salt and pepper to taste. Simmer for about 40 minutes, with the lid on, until the okra is tender and the sauce thickens.
We remove the pot from the heat and serve the “bamies giahni” garnished with “Santorini” tomatoes and parsley leaves.