Okra and Tomatoes with Lemon
|Small okra||1 Pound (Fresh)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||4 , peeled and coarsely chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Canned tomatoes||29 Ounce (1 Can / 3 1/2 Cup)|
|Coriander||1 Teaspoon, tied in a cheesecloth bag|
Trim the cone-shape tops from the okra, wash them, and dry them thoroughly with paper towels.
Heat the oil in a large skillet and add the onions and garlic.
Cook gently until tender.
Add the okra and cook, tossing lightly, until they are slightly browned.
Add the tomatoes, salt and pepper to taste, and the bag of coriander.
Cover the skillet and simmer gently until the okra is tender; this depends on its size and age.
Remove the cheesecloth bag.
Serve with lemon wedges.
Steamed rice is a good accompaniment.
Makes 4 servings.