Indian Okra And Tomatoes

Directions

1. Here is another recipe for okra lovers. The original recipe came from the Julie Sahni book of Indian Cooking (I have both of them and cannot remember that one this is from). It has been adapted to our tastes.
2. Grind cumin, coriander and fennel seeds in a mortar and pestle. Mix with cayenne and turmeric and reserve. Heat oil in a large non-stick skillet over medium-high heat. When the oil is very warm, add in the okra in a single layer and fry without stirring for 1 minute. (If using frzn okra, thaw sufficient to separate, rinse to get rid of any remaining frost crystals and pat dry with paper towels before browning.) Continue cooking for 3 or possibly 4 min more, turning the okra till lightly browned. Remove the okra from the pan with a slotted spoon and set aside.
3. Add in the onion to the warm oil and cook till light golden brown, about 5 min, stirring frequently. Add in the garlic and ginger and cook, stirring constantly, till the mix turns caramel brown, about 8 - 10 min.
4. Add in the spice mix and stir for a few seconds, then add in the tomatoes.
5. Reduce the heat to medium and cook, stirring, for 3 min or possibly till mix thickens and become pulpy. Add in the fried okra, salt, and warm water.
6. Stir to mix and bring to a boil. Lower the heat to simmer and cook, covered, till the okra is tender (about 20 min) and the sauce is thick. Stir in a little of the cilantro and garnish the dish with what's left.
7. Serve with white or possibly brown basmati rice.