Okra With Tomatoes (jaffrey) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Fresh, (or frozen) okra
6 tbsp: Olive oil,
4: Garlic cloves, peeled and minced
2 medium: Onions, peeled - cut into 3/4-inch dice
2 medium: Tomatoes, peeled & coarsely chopped
1 tsp: Ground coriander,
1 1/2 tsp: Salt, or to taste
1/8 tsp: Freshly ground black pepper,
1 tbsp: 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 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 Jaffreys World-of-the-East Vegetarian Cooking Typed
for you by Karen Mintzias
Source from luhu.jp
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 Jaffreys World-of-the-East Vegetarian Cooking Typed
for you by Karen Mintzias
Source from luhu.jp
Tags
Vegetables