Okra with coconut

Ingredients for 4 servings:

• 500 g okra
• 2 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 4 m.-sized tomatoes
• 1 piece(s) ginger, fresh, approx. 4 cm long
• e.g. Clarified butter or oil for frying
• 1 tsp cumin powder
• 1 ¼ tsp coriander powder
• ¾ tsp turmeric
• 1 ½ tsp paprika powder, sweet
• ½ tsp cayenne pepper
• ½ tsp fennel seeds, ground
• Salt
• 375 ml coconut milk, unsweetened
• possibly water if needed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Bhindi Sabji (Indian)

Wash the okra and dry thoroughly. Cut off the tip and the base of the stem and cut into approximately 2 cm long pieces. Peel the onions, garlic, and ginger. Finely chop the onions. Finely chop the garlic and ginger in a food processor or chop very (!) finely with a knife. Wash the tomatoes, remove the base of the stem, and cut into approximately 2 cm pieces. Heat clarified butter or oil in a large pan. Add the onions and fry over medium heat until light brown. Add the garlic and ginger and fry over high heat, stirring constantly, until the onions are browned. Add the cumin, coriander, turmeric, paprika, cayenne pepper, and fennel and roast for 3-4 minutes. Add the okra pieces and fry over medium heat for about 3 minutes. Gradually add the tomatoes, plenty of salt, and coconut milk. Mix all ingredients together and bring to a boil. Reduce heat and simmer, covered, for about 25-30 minutes, until the okra pieces are tender. Add a little water if necessary.