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Okra And Tomatoes With Lemon Recipe
|Small okra||1 Pound (Fresh)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||3 , peeled and coarsely chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Canned tomatoes||16 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
|Coriander||1 Teaspoon, tied in cheese cloth bag|
Serving size: Complete recipe
Calories 1429 Calories from Fat 974
% Daily Value*
Total Fat 110 g169.7%
Saturated Fat 15.4 g77.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1046.5 mg43.6%
Total Carbohydrates 110 g36.8%
Dietary Fiber 32 g128.1%
Sugars 23 g
Protein 22 g44.4%
Vitamin A 104.6% Vitamin C 322.9%
Calcium 66% Iron 65.2%
*Based on a 2000 Calorie diet
Heat olive oil in a large skillet and add onion and garlic.
Cook gently until the onion and garlic are tender.
Add the okra and cook, tossing lightly until slightly browned.
Add tomatoes, salt and pepper to taste and the cheesecloth bag of coriander.
Cover skillet and simmer gently for about 1 hour, or until okra is tender.
Remove the cheesecloth bag.