OKRA WITH CORIANDER AND TOMATO SAUCE
Not many people know this, but Okra is a vegetable native to Africa and later introduced to the Middle East and Arabian countries by the slave traders. Lots of people are wary of okra because of the texture and "slime", factor, but you can minimize this by keeping okra whole and not overcooking it. I love okra!!!
Provided by Jostlori
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan, then add the onion and cook over medium heat for 5 minutes, or until transparent and golden.
- Add the garlic and cook for another minute.
- Add the okra to the pan and cook, stirring, for 4-5 minutes, then add the tomato, sugar and lemon juice, and simmer, stirring occasionally, for 3-4 minutes or until softened.
- Stir in the coriander (cilantro), remove from the heat and serve.
Nutrition Facts : Calories 238.7, Fat 18.4, SaturatedFat 2.6, Sodium 22.1, Carbohydrate 18.3, Fiber 5.7, Sugar 7.6, Protein 3.8
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