Recipe - Stir-Fried Okra With Spices

1 pound Fresh okra, trimmed and
cut or sliced up into 1/2" thick
rounds
1 cup Thinly cut or sliced up onion
2 tablespoon Canola or olive oil
1 One half teaspoon Lemon juice
One half teaspoon Ground cumin
One fourth teaspoon Ground fennel
1/8 teaspoon Cayenne pepper
One half teaspoon Kosher salt

The following recipe is from cookbook author Julie Sahni. Serve over
scrambled eggs, a rice pilaf or, Americanstyle, in pita bread with
lots of cut or sliced up tomatoes.

1. Fry okra, onion in oil, stirring occasionally, for 15 minutes. If
okra looks dry, add 3 tablespoons water and/or cover the pan during
cooking.

2. When vegetables are soft, stir in lemon juice. Lower heat and
sprinkle on cumin, fennel, cayenne and salt. Stirfry mixture for 2
minutes, or until flavors are blended.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip