OKRA WITH TOMATOES & ONIONS

      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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