Categories: Vegetables, Vegetarian, Indian
      Yield: 1 servings
      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
  Put onion, garlic, ginger & 1/4 cup water into blender & blend till
  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"

search recipes, browse recipes, or see today's recipe

PastryWiz - Chef Jobs - Cake Decorating

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart