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.