Bhindi Subji (Okra and Tomatoes)

Course : Curry
Serves: 4
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2 pounds okra -- fresh or thawed
4 tablespoons vegetable oil
1 medium onion -- minced
4 cloves garlic chopped
1/2 teaspoon cumin seeds
2 medium green chiles -- (optional), chopped
1/4 cup fresh coriander leaves -- chopped
1/4 teaspoon turmeric
16 ounces stewed tomatoes
2 tablespoons vinegar
1/2 cup water
1 tablespoon ground black pepper
1 dash salt

Preparation / 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, chiles, and coriander leaves. Sauté 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 minutes. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 minutes.

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