Bhindi subji (okra & tomatoes)

Yield: 4 Servings

Measure Ingredient
2 pounds Okra, fresh or thawed
4 tablespoons Vegetable oil
1 each Onion, medium and minced
4 eaches Garlic cloves, chopped
½ teaspoon Cumin seed
2 eaches Green chilies, chopped
¼ cup Coriander leaves-fresh/chopd
¼ teaspoon Turmeric
16 ounces Stewed tomatoes (1 can=8 oz)
2 tablespoons Vinegar
½ cup Water
1 tablespoon Black pepper, ground
1 pinch Salt

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 ½ 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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