| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables, Vegetarian | 1 | Servings |
INGREDIENTS
| 4 | Onions, coarsely chopped | |
| 5 | Garlic cloves, coarsely ch. | |
| 1 | Piece of ginger, 2" long | |
| 6 | T | Ghee |
| 1 | t | Whole cumin seeds |
| 2 | t | Whole fennel seeds |
| 1 | t | Ground turmeric |
| 1 | t | Ground coriander |
| 3 | T | Tomato sauce |
| 1 | lb | Fresh young okra |
| 1 | t | Salt |
| 2 | t | Garam masala |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 2592.9mg
Potassium: 1018.3mg
Carbohydrates: 51.5g
Fiber: 11.3g
Sugar: 21.5g
Protein: 7g