| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; peeled and chopped |
| 1/2 |
lb |
Okra; washed and trimmed |
| 1 |
ts |
Salt |
| 1 |
ts |
Whole cumin seeds |
| 1 |
tb |
Ground coriander |
| 1 |
c |
(scant) water |
| 2 |
|
Tomatoes; chopped |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Chopped fresh coriander [aka cilantro]; up to 2 |
INSTRUCTIONS
TO GARNISH
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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