Okra And Tomatoes With Lemon
|Small okra||1 Pound (Fresh)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||3 , peeled and coarsely chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Canned tomatoes||16 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
|Coriander||1 Teaspoon, tied in cheese cloth bag|
Trim tops of okra; wash and dry okra thoroughly.
Heat olive oil in a large skillet and add onion and garlic.
Cook gently until the onion and garlic are tender.
Add the okra and cook, tossing lightly until slightly browned.
Add tomatoes, salt and pepper to taste and the cheesecloth bag of coriander.
Cover skillet and simmer gently for about 1 hour, or until okra is tender.
Remove the cheesecloth bag.