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Bhindi Subjimain dish, vegetarian, indian 2 lb okra, fresh or thawed 4 tablespoon vegetable oil 1 onion, medium and minced 4 garlic cloves, chopped 1/2 teaspoon cumin seed 2 green chilies, chopped 1/4 cup coriander leaves-fresh/chopd 1/4 teaspoon turmeric 16 oz stewed tomatoes (1 can=8 oz) 2 tablespoon vinegar 1/2 cup water 1 tablespoon black pepper, ground 1 pinch salt 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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