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Categories:
onions garlic ginger ghee cumin seeds fennel seeds turmeric - ground Coriander Ground tomato sauce okra salt Garam Masala lemon juice
Viewed: 50 - Published at: 4 years agoIngredients
- 4 medium onions coarsely chopped
- 5 each garlic cloves coarsely ch.
- 1 each ginger 2 inches long
- 6 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds whole
- 2 teaspoons fennel seeds whole
- 1 teaspoon turmeric ground
- 1 teaspoon coriander ground
- 3 tablespoons tomato sauce
- 1 pound okra fresh, young
- 1 teaspoon salt
- 2 teaspoons garam masala
- 2 tablespoons lemon juice
Method
- Put onion, garlic, ginger and 1/4 cup water into blender and blend until smooth.
- Heat oil in skillet over medium heat.
- Add cumin and fennel.
- After 20 seconds or so, add the paste from the blender and the turmeric.
- Cook for 20 minutes, stirring frequently.
- Add the coriander and fry stirring for a minute.
- Add tomato sauce and cook stirring for 1 minute.
- Turn off heat.
- Wash okra and wipe with paper towel.
- Slice a few pods at a time into 1/4 inch rounds.
- Turn the heat to medium again under the skillet.
- Add the okra, salt, garam masala, lemon juice and 6 tablespoons hot water.
- When the onion paste is bubbling, cover, reduce heat to very low and cook for 35 minutes.
- Stir every ten minutes or so.
