This would usually be made with some form of meat, but this is a great vegan option using some fresh okra and fenugreek leaves from the local Asian supermarket.
Ingredients
800g fresh okra, washed and dried on a kitchen towel (do the day before if you have time)
Sunflower/rapeseed/vegetable oil
4 medium onions, finely chopped
1 tsp cumin seeds
1 tsp carom seeds (ajwain)
8 shallots, peeled and chopped into chunks
4 garlic cloves, finely chopped
1 thumb-sized piece of ginger, finely chopped
4 medium tomatoes, chopped
1 tsp salt
1 tsp chilli powder
2 tsp ground coriander
1 tsp garam masala
Method
– Chop the tops and tails off the okra and then slice into 1cm pieces.
– Add oil to a hot pan.
– Add the cumin and carom seeds to the pan and let them sizzle and then add the onions.
– Cook for 10 minutes until deep golden brown.
– Add the garlic and ginger and cook for a further couple of minutes.
– Add the tomatoes and stir through.
– Cover and cook on low heat for 20 minutes, stirring halfway through.
– In another hot pan, add a couple of tablespoons of oil.
– Add the chopped okra and stir fry on high heat for 5 minutes until it starts to colour.
– Turn the heat off.
– Stir the tomato and onion mix and then add the spices and stir through.
– Add the stir-fried okra to the pan and mix through.
– Cover and cook on low heat for around 15 minutes.
– Add 2 tbsp oil to the pan used to cook the okra and add the shallots.
– Cook on medium heat until golden, for 10 minutes.
– Stir the okra mix to check it isn’t sticking to the pan.
– When fully cooked, add the shallots, mix through, turn off the heat and serve.
This is great eaten in a wrap or with tarka dhal and roti.