| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh (or frozen) okra |
| 6 |
tb |
Olive oil |
| 4 |
|
Garlic cloves peeled and minced |
| 2 |
md |
Onions; peeled cut into 3/4-inch dice |
| 2 |
md |
Tomatoes peeled & coarsely chopped |
| 1 |
ts |
Ground coriander |
| 1 1/2 |
ts |
Salt (or to taste) |
| 1/8 |
ts |
Freshly ground black pepper |
| 1 |
tb |
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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