Okra with tomatoes, onions and spices

Ingredients for 2 servings:

• ½ cup oil
• 500 g okra, cut off the stem and tip
• 3 cup(s) onion(s), finely chopped
• 2 tsp garlic, chopped
• 2 tbsp ginger root, grated
• 2 tsp cumin powder
• 2 tsp coriander powder
• ½ tsp fennel seeds, ground
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ cup tomatoes, chopped, canned or fresh
• 1 ½ tsp salt
• 1 cup water
• 3 tbsp coriander greens, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Masala Bhindi

Heat 1/4 cup of oil in a large frying pan until very hot, then spread a layer of okra on it and fry for about 5 minutes, stirring occasionally, until it is well browned all over. Repeat this process with all the okra, then remove and set aside. Add the remaining oil to the pan and fry the onions for about 3 minutes until light brown. Add the garlic and ginger and fry until the mixture turns caramel. Add all the spices to the pan, stir for a few seconds, and then add the tomatoes. Cook over medium heat, stirring, for 3 minutes until the mixture thickens. Add the fried okra and the water and cook for about 20 minutes, until the okra is tender. Stir in some of the cilantro leaves and use the rest for garnishing. Serve with spiced rice, chapatis, or naan.