200 grs okra
7 garlic cloves
half a small onion
1 dried chili, seeds removed
2 tsp ground cumin seeds
1 tsp ground coriander seeds
1 tsp tumeric
1 tsp whole cumin seeds
1 tsp sugar
3 tsp lemon juice
vegetable oil
Wash and pad dry okra, trim ends and cut into 3 cm pieces. Put garlic and chili into a food processor with 3 tbsp water. Blend into a smooth paste. Mix with ground cumin, coriander and tumeric.
Heat oil, add whole cumin seeds, fry until they start to sizzle, lower heat and add the spice paste, fry for one minute then add okra, sugar, lemon juice and 4 tablespoons of water. Stir and bring to a boil. Cover tightly and simmer for 8 minutes or until Okra is tender.
from Madhur Jaffrey's Indian Cookery
