2 lbs. okra (fresh)
3/4 c. vegetable oil
3 onions, chopped
1 can tomato sauce
Juice of 1 1/2 lemon
1 c. water
2 tbsp. chopped parsley
Salt and pepper to taste

Wash okra carefully and trim the stems. Dip stem ends in salt; place in deep bowl. Sprinkle with lemon juice; let stand 30 minutes or overnight in refrigerator. Saute onions lightly in oil. Add tomato sauce, water, parsley, and pepper. Bring to a boil. Add okra; reduce heat and simmer until okra is cooked and sauce has thickened. (Additional water may be added as needed.)