Okra With Onions
|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|
|Garam masala||2 Teaspoon|
|Lemon juice||2 Tablespoon|
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.