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Okra With Onions

Madhuri.Dixit's picture
Ingredients
  Onions 4 Medium, peeled and coarsely chopped
  Garlic 5 Clove (25 gm), peeled and coarsely chopped
  Fresh ginger piece 2 Inch, peeled and coarsely chopped (1 Inch Thick, And 1 Inch Wide)
  Vegetable oil 6 Tablespoon
  Whole cumin seeds 1 Teaspoon
  Fennel seeds 2 Teaspoon
  Ground turmeric 1 Teaspoon
  Ground coriander 1 Tablespoon
  Tomato sauce 3 Tablespoon
  Okra 1 Pound
  Salt 1 Teaspoon
  Garam masala 2 Teaspoon
  Lemon juice 2 Tablespoon
Directions

Put onion, garlic, and ginger in electric blender, add 1/4 cup warm water, and blend to a paste.
Heat oil in a 10-12-inch skillet over medium heat.
Add the cumin and fennel seeds.
When the fennel begins to change color (20 seconds or so), add the paste from the blender and the turmeric.
Cook this paste over medium heat for about 20 minutes, stirring frequently and scraping the bottom.
The paste will reduce and turn a lovely brown color.
Add the coriander and fry, stirring; after a minute, add the tomato sauce and cook, stirring, for about 1 minute.
Turn off the heat under the skillet.
Wash the okra and wipe it with a paper towel.
Slice a few pods at a time into 1/4-inch rounds.
Turn the heat to medium again under the skillet with the onion paste.
Add the okra, salt, garam masala, lemon juice, and 6 tablespoons of warm water.
When the onion paste starts bubbling, cover, turn heat very low, and allow to cook slowly for 35 minutes, or until tender.
Stir every 10 minutes or so to prevent sticking.
To serve: Serve like stuffed okra.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Braising
Restriction: 
Vegetarian
Interest: 
Everyday
Cook Time: 
60 Minutes

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