| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Vegetarian, Indian |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Onions, coarsely chopped |
| 5 |
|
Garlic cloves, coarsely ch. |
| 1 |
|
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 |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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