Okra with tomatoes (jaffrey)

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Fresh (or frozen) okra
6 tablespoons Olive oil
4 Garlic cloves peeled and minced
2 mediums Onions; peeled cut into 3/4-inch dice
2 mediums Tomatoes peeled & coarsely chopped
1 teaspoon Ground coriander
1½ teaspoon Salt (or to taste)
⅛ teaspoon Freshly ground black pepper
1 tablespoon Lemon juice

Directions

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 ½ 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

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