Ladyfinger with Tomatoes

Time : 30 mints


Ingredient

1-1/2 pounds fresh (or frozen) tender Ladyfingure

6 Tbs. olive oil

4 cloves garlic, peeled and minced

2 medium-sized onions, peeled and cut into 3/4-inch dice

2 medium-sized tomatoes, peeled and coarsely chopped

1 t. ground coriander

1-1/2 t. salt, or to taste

1/8 t. freshly ground black pepper

1 Tbs. lemon juice

Methord


Wash the ladyfinger and trim it. (To trim the ladyfinger, cut off a small section at the tip. The stem end looks prettiest if trimmed in a conical shape.)

Heat the oil in a 10- to 12- inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until onions turn translucent, turning the heat down if necessary. Put in the ladyfinger. Stir and fry for another minute. Now put in all the remaining ingredients plus 1/2 cup water and bring to a simmer. Cover, turn heat to low, and cook gently for 15 to 20 minutes or until ladyfinger is tender. (Larger pods will take a bit longer to cook through.)

Serve either hot or cold.