1 lb. fresh Okra 2 eggs 1 medium ripe tomatoes 1 large (or 2 medium) onions 2 cloves garlic (or 1/4 tsp. powdered garlic) 1 1/2" piece of fresh ginger (or t tsp. ginger powder) 1/4 tsp. black pepper 1 3 inch hot green pepper (optional) 1 tbs. cooking oil. salt to taste Wash okra and wipe dry or dry at room air overnight spread over absorbent kitchen towel. Cut okra in 1" horizontal slices discarding heads. Chop onion and saute in oil in 9" skillet over medium heat till transparent. Add garlic, ginger, black pepper, green pepper, and salt stirring rapidly for 1/2 minute. Add okra and stir to mix. Reduce heat to medium low and cover. After about 5 minutes add peeled chopped tomato (tomato will reduce sliminess of okra as they cook). Cook for 25-30 minutes stirring intermittently lightly. (Do not break okra pieces into a mushy paste)
Beat egg whites to a soft white fluffy texture about two minutes and then add yolk and a pinch of salt. Spread cooked okra in same skillet or greased pie-plate and pour beaten egg over it and spread evenly. Bake in 300- F oven for 5 minutes or microwave medium high for 3 minutes till egg is set but not hard. Variations: Sprinkle cheese or bread crumbs over egg or garnish with scallions, coriander, chives etc. Serves 3 to 5 persons.
