Ingredients

2 pound okra, fresh or thawed
4 Tbsp. vegetable oil
1 onion, medium and minced
4 garlic cloves, chopped
1/2 tsp. cumin seed
2 green chilies, chopped
1/4 C. coriander leaves fresh/chopped
1/4 tsp. turmeric
16-ounce stewed tomatoes (1 can=8 ounce)
2 Tbsp. vinegar
1/2 C. water
1 Tbsp. black pepper, ground
1 pinch salt

Cooking 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 minutes. Add turmeric. Stir once or twice. Add tomatoes, vinegar and 1/2 C. water. Bring to a boil. Lower heat and simmer 15 minutes. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 minutes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: