Okra with Tomatoes

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Title: Okra with Tomatoes
Categories: Vegetables, Kuwaiti
Yield: 6 servings

1 1/2 lb Fresh (or frozen) okra
6 tb Olive oil
4 Garlic cloves
-- peeled and minced
2 md Onions; peeled
-- cut into 3/4-inch dice
2 md Tomatoes
-- peeled & coarsely chopped
1 ts Ground coriander
1 1/2 ts Salt (or to taste)
1/8 ts Freshly ground black pepper
1 tb Lemon juice

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 Jaffrey's World-of-the-East Vegetarian Cooking
Typed for you by Karen Mintzias

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