The Recipe Bin: Indian - Entrees: Vegetable

    Bhindi Subji
    Okra and Tomatoes
     
     

  • 2 lb Okra, fresh or thawed
  • 4 tbsp Vegetable oil
  • 1 medium Onion, minced
  • 4 Garlic cloves, chopped
  • ½ tsp Cumin seed
  • 2 Green chilies, chopped
  • ¼ cup fresh Coriander leaves, chopped
  • ¼ tsp Turmeric
  • 16 oz Stewed tomatoes
  • 2 tbsp Vinegar
  • ½ cup Water
  • 1 tbsp Black pepper, ground
  • 1 pinch Salt

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    1. Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside.
       
    2. 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.
       
    3. Add tomatoes, vinegar and ½ cup water. Bring to a boil. Lower heat and simmer 15 mins.
       
    4. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins.
       
     
    Makes approximately 4 Servings.

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