Okra & Bean Stew
|Vegetable oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Red chillies||2 , chopped|
|Onions||2 , sliced|
|Okra||8 Ounce (250 Grams)|
|Aubergines||2 , chopped (Eggplants)|
|Canned peeled tomatoes||28 Ounce, undrained and mashed (2 Cans Of 14 Ounce Or 440 Grams)|
|Canned red kidney beans||14 Ounce, rinsed (440 Grams)|
|Firm tofu||8 Ounce, cut in to chunks (250 Grams)|
|Red wine||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Brown sugar||1 Tablespoon|
|Chopped fresh basil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Heat oil in a large saucepan. Add garlic, chillies and onions and cook over a medium heat, stirring constantly, for 5 minutes or until onions are soft and golden.
2. Add okra, eggplant (aubergines), tomatoes, beans, tofu, wine and sugar. Bring to the boil, then reduce heat and simmer for 30 minutes.
Stir in basil and black pepper to taste.