The following recipe, and the proper Latin name above, are 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.
The original recipe uses oil to saute. I use cooking spray instead and
still
think it's delicious.
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
To garnish:
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
gently,
uncovered, for 5 minutes.
2 Add the water; then simmer, uncovered, for 20 minutes, until the
okra is
tender and most of the water has been absorbed. Shake the pan or
stir
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
cold,
garnished with a slice of lemon and chopped parsley.)
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petemc@xxxxxxx Pete McClurkin Silver Spring, MD 20901 USA
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