Bhindi Subji (Okra & Tomatoes)
indian, main dish, vegetarian
2 lb okra, fresh or thawed
4 tablespoon vegetable oil
1 onion, medium and minced
4 garlic cloves, chopped
1/2 teaspoon cumin seed
2 green chilies, chopped
1/4 cup coriander leaves-fresh/chopd
1/4 teaspoon turmeric
16 oz stewed tomatoes (1 can=8 oz)
2 tablespoon vinegar
1/2 cup water
1 tablespoon black pepper, ground
1 pinch salt
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.
Yield: 4 servings