| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | Onion, peeled and chopped | |
| 1/2 | lb | Okra, washed and trimmed |
| 1 | t | Salt |
| 1 | t | Whole cumin seeds |
| 1 | T | Ground coriander |
| 1 | c | scant water |
| 2 | Tomatoes, chopped | |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | T | Chopped fresh coriander [aka |
| cilantro] up to 2 |
INSTRUCTIONS
The following recipe, and the proper Latin name above, are from Rose Elliot's "The Complete Vegetarian Cuisine" -- an excellent reference and unusually beautiful book (tho expensive for a paperback). This lightly spiced dish can be made in advance and then reheated. Serves 2, or 4, with other dishes, as part of a curry meal. 1 Saute the onion in a medium saucepan for 5 minutes, then add the okra, salt, cumin seeds and ground coriander. Mix well,then cook gently, uncovered, for 5 minutes. 2 Add the water; then simmer, uncovered, for 20 minutes, until the okra is tender and most of the water has been absorbed. Shake the pan or stir from time to time to prevent sticking. 3 Add the tomatoes, check the seasoning, and sprinkle with the chopped fresh coriander. Serve hot or warm. (It's also pleasant cold, garnished with a slice of lemon and chopped parsley.) Posted to fatfree digest by vegapete@juno.com (Peter R McClurkin) on Aug 30, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 27
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 4468.4mg
Potassium: 2437.9mg
Carbohydrates: 66.6g
Fiber: 18.6g
Sugar: 33.3g
Protein: 13.3g