Title: Bamya (Okra with Sauce)
Categories: Jewish Kurdistan Israel Vegetable
Yield: 6 Servings

1	lb	Young okra, whole
3	tb	Corn oil
1	sm	(1/4 cup) onion, chopped
2		Cloves garlic, sliced
1	lb	(3 c) fresh ripe tomatoes, chopped, OR
1	lb	(3 c)canned chopped tomatoes
1/2	ts	Salt, or to taste
1/4	ts	Pepper

Okra is a popular & ubiquitous vegetable throughout North Africa, the Middle East, & India. It may be surprising to learn that this unique vegetable is a plant of thistle family.

1. Trim 1/4-inch off stem end of okra pods. 2. Heat oil in a pan, & stir-fry onion, & garlic over moderate heat for 2 mins. Add okra & fry for 2 mins more. 3. Add tomatoes, salt, & pepper. Mix well, cover pan, & simmer over low heat for 15 mins. Serve warm. Serves 6 w/other Kurdish dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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