Date: Sun, 30 Aug 1998 15:55:39 -0400
From: email@example.com (Peter R McClurkin)
The following recipe is adapted from Rose Elliot's "The Complete Vegetarian
Cuisine" -- an excellent reference and unusually beautiful book (tho
expensive for a paperback).
I never realized before that okra was a Hibiscus -- easy to
understand, tho, when you consider it's blossoms. Almost worth
growing just to admire, and you get those super nutritious little pods
to munch on as you wander around your garden.
Okra with Cumin and Coriander
This lightly spiced dish can be made in advance and then reheated.
Serves 2, or 4, with other dishes, as part of a curry meal.
1 onion, peeled and chopped
1/2 pound okra, washed and trimmed
1 teaspoon salt
1 teaspoon whole cumin seeds
1 tablespoon ground coriander
1 cup (scant) water
2 tomatoes, chopped
salt and freshly ground black pepper
1-2 tablespoons chopped fresh coriander [aka cilantro]
1 Saute the onion in a medium saucepan for 5 minutes, then add the
okra, salt, cumin seeds and ground coriander. Mix well,then cook
uncovered, for 5 minutes.
2 Add the water; then simmer, uncovered, for 20 minutes, until the
tender and most of the water has been absorbed. Shake the pan or
from time to time to prevent sticking.
3 Add the tomatoes, check the seasoning, and sprinkle with the
chopped fresh coriander. Serve hot or warm. (It's also pleasant
garnished with a slice of lemon and chopped parsley.)