Okra with tomato sauce


Servings: 4-6

Time: 20 ‘- 30’

Degree of Difficulty: Easy

3 tablespoons Olive oil soup
1 onion, dry, coarsely chopped
2 cloves garlic, chopped
500 gr. Fresh or frozen vegetables

400 gr. doyates concasse
2 teaspoons sweet white sugar
3 tablespoons soup lemon juice
4 teaspoons soup chopped fresh coriander leaves (if you do not like it, replace it with watermelon)

In a large skillet, heat the oil over medium heat, add the onion and fry for 4-5 minutes or until softened. Add the garlic and sauté for another 1 minute.

Add the dumplings to the pan and sauté, stirring occasionally, for 4-5 minutes. Then add the tomatoes, salt, sugar and lemon juice and simmer, covering the pan, for 3-4 minutes. Add, stirring, the coriander, cover, simmer for another 5 minutes and serve. Thus, the old ones will be crunchy. If you want them softer, add 1 glass of water together with the tomatoes and cook for 10 minutes more.

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