|
Ingredients
|
Quantity
|
|
Okra – fresh or thawed
|
2 pounds
|
|
Vegetable oil
|
4 tbsp
|
|
Onion – minced
|
1 medium
|
|
Garlic – chopped
|
4 cloves
|
|
Cumin seeds
|
½ tsp
|
|
Green chillies (optional)- chopped
|
2
|
|
Fresh coriander leaves – chopped
|
¼ cup
|
|
Turmeric
|
¼ tsp
|
|
Stewed tomatoes
|
16 ounces (1 can)
|
|
Vinegar
|
2 tbsp
|
|
Ground black pepper
|
1 tbsp
|
|
Salt
|
1 pinch
|
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,
chillies, and coriander leaves. Sauté 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 minutes. Add okra, black pepper and salt. Cover and cook until okra
is tender, about 20 minutes.
