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---------- Recipe via Meal-Master (tm) v7.07
Title: BHINDI SUBJI (OKRA AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4
2 lb Okra, fresh or thawed 1/4 ts Turmeric
4 tb Vegetable oil 16 oz Stewed tomatoes (1 can=8 oz)
1 ea Onion, medium and minced 2 tb Vinegar
4 ea Garlic cloves, chopped 1/2 c Water
1/2 ts Cumin seed 1 tb Black pepper 1/2 ts Cumin seed 1 tb Black pepper, ground
2 ea Green chilies, chopped 1 pn Salt
1/4 c Coriander leaves-fresh/chopd
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.
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