Categories: Vegetables, Vegetarian, India 
      Yield: 1 servings 
  
      4 md Onions, coarsely chopped            1 ts Ground coriander 
      5 ea Garlic cloves, coarsely ch.         3 tb Tomato sauce 
      1 ea Piece of ginger, 2" long            1 lb Fresh young okra 
      6 tb Ghee                                1 ts Salt 
      1 ts Whole cumin seeds                   2 ts Garam masala 
      2 ts Whole fennel seeds                  2 tb Lemon juice 
      1 ts Ground turmeric                 
  
  Put onion, garlic, ginger & 1/4 cup water into blender & blend till smooth. 
   
  Heat oil in skillet over medium heat.  Add cumin & fennel.  After 20 
  seconds or so, add the paste from the blender & the turmeric. 
   
  Cook for 20 minutes, stirring frequently.  Add the coriander & fry stirring 
  for a minute.  Add tomato sauce & cook stirring for 1 minute. Turn off 
  heat. 
   
  Wash okra & wipe with paper towel.  Slice a few pods at a time into 1/4" 
  rounds. 
   
  Turn the heat to medium again under the skillet.  Add the okra, salt, garam 
  masala, lemon juice & 6 tb hot water.  When the onion paste is bubbling, 
  cover, reduce heat to very low & cook for 35 minutes.  Stir every ten 
  minutes or so. 
   
  Madhur Jaffrey, "An Invitation to Indian Cooking"