Bhindi subji (okra and tomatoes)
4 servings
Ingredients
| Quantity | 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 |
Directions
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.