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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Vegetables 6 Servings

INGREDIENTS

1 1/2 lb Fresh, or frozen okra
6 T Olive oil
4 Garlic cloves
peeled and minced
2 Onions, peeled
cut into 3/4-inch dice
2 Tomatoes
peeled & coarsely chopped
1 t Ground coriander
1 1/2 t Salt, or to taste
1/8 t Freshly ground black pepper
1 T Lemon juice

INSTRUCTIONS

Wash okra and trim it.  (To trim the okra, cut off a small section at
the tip.  The stem end looks prettiest if trimmed in a conical shape.)
Heat the oil in a 10- to 12-inch skillet over a medium flame. Put in
the garlic and onions.  Stir and fry until onions turn translucent,
turning the heat down if necessary. Put in the okra. Stir and fry for
another minute. Now put in all the remaining ingredients plus 1/2 cup
water and bring to a simmer. Cover, turn heat to low, and cook gently
for 15 to 20 minutes or until okra is tender.  (Large pods will take  a
bit longer to cook though).  Serve either hot or cold.  Source: Madhur
Jaffrey's World-of-the-East Vegetarian Cooking Typed  for you by Karen
Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 907.5mg
Potassium: 347mg
Carbohydrates: 13.2g
Fiber: 3.6g
Sugar: 5.8g
Protein: 2.7g


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