Bhindi Subji (okra And Tomatoes)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | lb | Okra, fresh or thawed |
| 4 | T | Vegetable oil |
| 1 | Onion, medium and minced | |
| 4 | Garlic cloves, chopped | |
| 1/2 | t | Cumin seed |
| 2 | Green chilies, chopped | |
| 1/4 | c | Coriander leaves-fresh/chopd |
| 1/4 | t | Turmeric |
| 16 | oz | Stewed tomatoes, 1 can=8 oz |
| 2 | T | Vinegar |
| 1/2 | c | Water |
| 1 | T | Black pepper, ground |
| 1 | pn | Salt |
INSTRUCTIONS
Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside. Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies (optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir once or twice. Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 224
Calories From Fat: 130
Total Fat: 14.7g
Cholesterol: 0mg
Sodium: 618.8mg
Potassium: 506.6mg
Carbohydrates: 19.6g
Fiber: 5.8g
Sugar: 7.9g
Protein: 4.5g