2 medium onions, finely chopped
1 clove garlic, 3 tbs. olive oil, 1 lb. (500 g) okra
1 can (400 g) peeled tomatoes and their juice, seeds removed
1 stick celery, finely chopped
¼ teaspoon ground coriander, salt and pepper
Clean and prepare the okra. Sauté the onion and garlic in the oil until they take on a glassy appearance, than add the okra and sauté until they begin to soften and take on a slight brown color (about 10 minutes).
Add the rest of the ingredients, stir together over a medium heat for about 5 minutes, then add one cup of water and simmer together over a low heat for about 15 minutes until the okra are tender. They should be neither mushy nor take on a grey color- both the results of overcooking! As a variation, try adding cubes of sautéed ham. 3-4 servings.