Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Onions, coarsely chopped
5 ea Garlic cloves, coarsely ch.
1 ea Piece of ginger, 2" long
6 tb Ghee
1 ts Whole cumin seeds
2 ts Whole fennel seeds
1 ts Ground turmeric
1 ts Ground coriander
3 tb Tomato sauce
1 lb Fresh young okra
1 ts Salt
2 ts Garam masala
2 tb Lemon juice

Put onion, garlic, ginger 1/4 cup water into blender blend till
smooth.

Heat oil in skillet over medium heat. Add cumin fennel. After 20
seconds or so, add the paste from the blender the turmeric.

Cook for 20 minutes, stirring frequently. Add the coriander fry
stirring for a minute. Add tomato sauce cook stirring for 1
minute. Turn off heat.

Wash okra wipe with paper towel. Slice a few pods at a time into
1/4" rounds.

Turn the heat to medium again under the skillet. Add the okra, salt,
garam masala, lemon juice 6 tb hot water. When the onion paste is
bubbling, cover, reduce heat to very low cook for 35 minutes. Stir
every ten minutes or so.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Browse by categories