Okra With Tomatoes

Name: Okra With Tomatoes
Ingredients: 1½ pounds fresh (or frozen) tender okra; 6 tablespoons olive oil; 4 cloves garlic , peeled and minced; 2 medium-sized onions , peeled and cut into ¾-inch dice; 2 medium-sized tomatoes , peeled and coarsely chopped; 1 teaspoon ground coriander; 1½ teaspoons salt , or to taste; 1/8 teaspoon freshly ground black pepper; 1 tablespoon lemon juice

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Chef

Madhur Jaffrey

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Cookbook

Madhur Jaffrey's World-of-the-East Vegetarian Cooking

Published by Knopf

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NotesFrom: Kuwait

6 servings

Cooking Methodstir-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

Recipe Coursevegetable

Dietary Considerationvegan, vegetarian

Moodstressed

Taste and Texturesavory, spiced, sweet

Type of Dishvegetable

Ingredients

1½ pounds fresh (or frozen) tender okra
6 tablespoons olive oil
4 cloves garlic, peeled and minced
2 medium-sized onions, peeled and cut into ¾-inch dice
2 medium-sized tomatoes, peeled and coarsely chopped
1 teaspoon ground coriander
1½ teaspoons salt, or to taste
1/8 teaspoon freshly ground black pepper
1 tablespoon lemon juice

Instructions

Wash the 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 ½ 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. (Larger pods will take a bit longer to cook through.)
Serve either hot or cold.