---------- Recipe via Meal-Master (tm) v7.07
  
       Title: BHINDI SUBJI (OKRA AND TOMATOES)
  Categories: Indian, Vegan, Vegetarian, Main dish
    Servings:  4
  
       2 lb Okra, fresh or thawed             1/4 ts Turmeric
 	    4 tb Vegetable oil			    16 oz Stewed tomatoes (1
      can=8 oz)
       1 ea Onion, medium and minced            2 tb Vinegar
       4 ea Garlic cloves, chopped            1/2 c  Water
 	1/2 ts Cumin seed			   1 tb Black pepper	1/2 ts
    Cumin seed				1 tb Black pepper, ground
       2 ea Green chilies, chopped              1 pn Salt
     1/4 c  Coriander leaves-fresh/chopd   
  
   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, chilies
   (optional), and coriander leaves.  Saute 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 mins.
   
   Add okra, black pepper and salt.  Cover and cook until okra is tender,
   about 20 mins.
  
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