Bamia bel Takleya

• 1 pound okra, small young ones
• 1 onion, chopped
• 3 tablespoons vegetable or extra-virgin olive oil
• Salt and pepper
• Juice of 1/21 lemon (optional)
• 5 cloves garlic, finely chopped
• 1 1/22 teaspoons ground coriander

1. With a small, sharp knife, cut off the stems and trim the caps of the okra, then rinse well.
2. Fry the onion in 2 tablespoons of the oil till golden.
3. Add the okra and saute gently for about 5 minutes, stirring and turning over the pods.
4. Barely cover with water (about 1 1/2 cups), add salt and pepper, and simmer for about 20 minutes, or until tender.
5. Add the lemon juice, if using, towards the end and let the sauce reduce.
6. (The lemon juice is usually added when the dish is to be eaten cold.)
7. For the takleya, heat the garlic and coriander in the remaining oil in a small pan, stirring, for a minute or two, until the garlic just begins to color.
8. Stir this in with the okra and cook a few minutes more before serving hot.
9. For bamia makli, saute the okra in olive oil for 8 minutes, turning the pods over, then add 4 or 5 crushed garlic cloves and 4 tablespoons chopped cilantro, and cook a few moments more.

okra, onion, vegetable, salt, lemon, garlic, ground coriander

Taken from www.epicurious.com/recipes/food/views/bamia-bel-takleya-373459 (may not work)