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.
800g fresh okra, washed and dried on a kitchen towel (do the day before if you have time)
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
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 about 5 minutes.
After 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.