INGREDIENTS

INSTRUCTIONS

Here is another recipe for okra lovers. The original recipe came from
the Julie Sahni book of Indian Cooking (I have both of them and can't
remember which one this is from). It has been adapted to our tastes.
Grind cumin, coriander and fennel seeds in a mortar and pestle. Mix
with cayenne and turmeric and reserve. Heat oil in a large non-stick
skillet over medium-high heat. When the oil is very hot, add the okra
in a single layer and fry without stirring for 1 minute. (If using
frozen okra, thaw enough to separate, rinse to get rid of any
remaining frost crystals and pat dry with paper towels before
browning.) Continue cooking for 3 or 4 minutes more, turning the okra
until lightly browned. Remove the okra from the pan with a slotted
spoon and set aside.  Add the onion to the hot oil and cook until light
golden, about 5  minutes, stirring frequently. Add the garlic and
ginger and cook,  stirring constantly, until the mixture turns caramel
brown, about 8 -  10 minutes.  Add the spice mixture and stir for a few
seconds, then add the  tomatoes. Reduce the heat to medium and cook,
stirring, for 3 minutes  or until mixture thickens and become pulpy.
Add the fried okra, salt,  and hot water. Stir to mix and bring to a
boil. Lower the heat to  simmer and cook, covered, until the okra is
tender (about 20 minutes)  and the sauce is thick. Stir in a little of
the cilantro and garnish  the dish with what's left.  Serve with white
or brown basmati rice.  Posted to EAT-L Digest  by Jo McGinnis
<JMcGinnis@BASIX.COM> on Aug  1, 1997

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