Recipe from What's For Lunch, Honey?
750g Okras - washed and ends cut off
3-4 tomatoes - roughly chopped
3 tablespoon peanut oil
5 red onions - sliced
5 cm piece of ginger - cut into thin strips
1 teaspoons carom seeds
1 teaspoons black cumin seeds
3 fresh green chillies - finely chopped
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
Heat the oil and sauté onions, ginger carom and cumin seeds in a large pan. Sauté until the onions are transparent and the spices are fragrant. Stir in chopped tomatoes and cook until softened and the juices have slightly evaporated.
Add the chilies and okras - sauté for 10 minutes on medium heat, stirring regularly. The okras should just begin to soften but still have a good bite to them.
Now add the coriander, turmeric and chili powder. Incorporate well and lastly, salt to taste.
Serve hot with Indian rotis or naans and pickles.