Okra With Onions

Servings: 1
Ingredients:

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 and 1/4 cup water into blender and blend till
smooth.

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

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

Wash okra and 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 and 6 tb hot water. When the onion paste is
bubbling, cover, reduce heat to very low and cook for 35 minutes. Stir
every ten minutes or so.

Madhur Jaffrey, ‘An Invitation to Indian Cooking’

—–