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Okra With Tomatoes & Onions

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      Title: OKRA WITH TOMATOES & ONIONS
 Categories: Ethnic, Vegetables, Vegetarian
      Yield: 6 Servings
 
      2 lb Fresh young okra
    3/4 lb Onion; sliced thickly
      6 tb Olive oil
      3    Garlic cloves; halved
      1 lb Tomatoes; skinned & sliced
           Salt and black pepper
      1    Lemon (juice only)
 
  Wash okra. Cut off any hard stems and dry okra thoroughly. Heat oil in
  large saucepan and fry onions with the halved garlic cloves until
  slightly soft, transparent, and golden. Add okra and continue to fry
  until slightly softened. Add the sliced tomatoes and saute for a few
  min. longer. Season to taste with salt and pepper. Cover with water,
  bring to a boil and simmer until the okra is very tender, usually
  about 1 hour. Squeeze in the lemon juice and cook for a further 15
  min. (If using canned okra, cooking time will be much shorter. Serve
  hot or cold. If to be served cold, allow to cool in the saucepan
  before turning out into a serving dish. Recipe from "A Book of Middle
  Eastern Food" by Claudia Roden. Alfred A. Knopf, 1972. Posted by
  DEBORAH AKYUREK, Prodigy ID# DNJS60B.
 
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