4 md Onions, coarsely chopped
5 ea Garlic cloves, coarsely ch.
1 ea 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 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”