Okra with onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Onions, coarsely chopped |
| 5 | eaches | Garlic cloves, coarsely ch. |
| 1 | each | Piece of ginger, 2\" long |
| 6 | tablespoons | Ghee |
| 1 | teaspoon | Whole cumin seeds |
| 2 | teaspoons | Whole fennel seeds |
| 1 | teaspoon | Ground turmeric |
| 1 | teaspoon | Ground coriander |
| 3 | tablespoons | Tomato sauce |
| 1 | pounds | Fresh young okra |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Garam masala |
| 2 | tablespoons | Lemon juice |
Directions
Put onion, garlic, ginger & ¼ 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 ¼" 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"