Ingredients
- 5 garlic (cloves)
- 4 onions
- 2 long
- 1 ginger
- 1 young okra (fresh)
- 75 gr ghee
- 45 ml tomato sauce
- 30 ml lemon juice
- 6 gr garam masala
- 4 gr fennel seeds (whole)
- 3 gr turmeric (ground)
- 3 gr salt
- 2 gr cumin seeds (whole)
- 2 gr coriander (ground)
Put onion, garlic, ginger & quarter 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 cm 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"
