Title: Bhindi subji (okra and tomatoes)
 Categories: Indian, Vegan, Vegetarian, Main dish
      Yield: 4 servings
 
      2 lb Okra, fresh or thawed
      4 tb Vegetable oil
      1 ea Onion, medium and minced
      4 ea Garlic cloves, chopped
    1/2 ts Cumin seed
      2 ea Green chilies, chopped
    1/4 c  Coriander leaves-fresh/chopd
    1/4 ts Turmeric
     16 oz Stewed tomatoes (1 can=8 oz)
      2 tb Vinegar
    1/2 c  Water
      1 tb Black pepper, ground
      1 pn Salt
 
  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.