Summary

Ingredients

• 0.5 ½ cup oil
• Cut off 500 g okra pods, stem and tip
• 3 cup (s) onion (s), finely chopped
• 2 teaspoons garlic, chopped
• 2 tablespoon ginger root, grated
• 2 teaspoons ground cumin
• 2 teaspoons coriander powder
• 0.5 teaspoon ½ fennel seeds, ground
• 0.5 teaspoon ½ chili powder
• 0.25 teaspoon ¼ turmeric
• 0.5 ½ cup tomato (s), finely chopped, canned or fresh
• 1 ½ teaspoon salt
• 1 cup water
• 3 tablespoon coriander greens, chopped

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Instructions

1. Let 1/4 cup of oil get very hot in a large pan, then spread a layer of okra in it and fry for about 5 minutes, stirring, they should be browned all over. Do the same for all okra, then remove and set aside.
2. Pour the remaining oil into the pan and roast the onions for approx. 3 minutes until light brown. Add the garlic and ginger and fry until the mixture is caramel-colored. Add all the spices to the pan, stir for a few seconds, then add the tomatoes. Cook the mixture over medium heat for 3 minutes while stirring, it should become thick.
3. Add the fried okra and the water and cook for about 20 minutes until the okra are cooked. Mix in some of the coriander leaves, use the rest for garnish.
4. Serve with spiced rice, chapatis or naan.