Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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"

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