Method:Boiling

1. Formula

1. 3 tablespoons cooking oil
2. 2 onions, sliced
3. 2 cloves garlic, minced
4. 1 tablespoon grated fresh ginger
5. 1 teaspoon fennel seeds
6. 1/2 teaspoon ground coriander
7. 1/2 teaspoon ground cumin
8. 1/2 teaspoon turmeric
9. 1/4 teaspoon cayenne
10. 1 cup canned diced tomatoes with their juice
11. 2 (10 ounce) packages frozen cut okra, defrosted
12. 1 (10 ounce) package frozen peas
13. 1/2 cup water
14. 2 3/4 teaspoons salt
15. 1 tablespoon lemon juice
16. 1/2 cup chopped cilantro

2. Nutrition Information

• Calories: 252 kcal
• Carbohydrates: 33 g
• Dietary Fiber: 9 g
• Fat: 11 g
• Protein: 8 g
• Sugars: 15 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the fennel seeds, coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.
2. Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes. Stir in the lemon juice and cilantro.

4. Remark

Notes: