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| RECIPE FOR BHINDI SUBJI (OKRA & TOMATOES) |
Title: Bhindi Subji (okra & Tomatoes)
Category: Indian Vegan Vegetarian Entree
Serves: 4
Ingredients:
| 2.00 | lb | Okra, fresh or thawed | | 4.00 | tb | Vegetable oil | | 1.00 | | Onion, medium and minced | | 4.00 | | Garlic cloves, chopped | | 0.50 | ts | Cumin seed | | 2.00 | | Green chilies, chopped | | 0.25 | c | Coriander leaves-fresh/chopd | | 0.25 | ts | Turmeric | | 16.00 | oz | Stewed tomatoes (1 can=8 oz) | | 2.00 | tb | Vinegar | | 0.50 | c | Water | | 1.00 | tb | Black pepper, ground | | 1.00 | pn | Salt |
Instructions:
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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