| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegan, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | lb | Fresh young okra |
| 3/4 | lb | Onion, sliced thickly |
| 6 | T | Olive oil |
| 3 | Garlic cloves, halved | |
| 1 | lb | Tomatoes, skinned & sliced |
| Salt and black pepper | ||
| 1 | Lemon, juice only |
INSTRUCTIONS
Wash okra. Cut off any hard stems and dry okra thoroughly. Heat oil in large saucepan and fry onions with the halved garlic cloves until slightly soft, transparent, and golden. Add okra and continue to fry until slightly softened. Add the sliced tomatoes and saute for a few min. longer. Season to taste with salt and pepper. Cover with water, bring to a boil and simmer until the okra is very tender, usually about 1 hour. Squeeze in the lemon juice and cook for a further 15 min. (If using canned okra, cooking time will be much shorter. Serve hot or cold. If to be served cold, allow to cool in the saucepan before turning out into a serving dish. Recipe from "A Book of Middle Eastern Food" by Claudia Roden. Alfred A. Knopf, 1972. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 108.7mg
Potassium: 158.4mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 2.1g
Protein: <1g