Ingredients:
500g Okra (lady gingers), diced into 1-inch pieces
4 tbsp oil
1 1/2 tsp cumin seeds
2 medium onions, sliced thinly
1 big onion
1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp salt
4 tbsp tomato puree
2 tsp fennel seeds
1 tbsp coriander seeds
Directions:
Peel and cut the big onion into 8 pieces & separate the slices.
Grind the fennel, coriander and 1 teaspoon cumin seeds with a mortar and pestle and set aside.
Heat the oil in a large wok. Add 1/2 teaspoon cumin seeds and saute until they turn golden.
Add the sliced onions and stir fry for about 4 minutes until soft and transparent.
Add the okra and cook for about 3 minutes stirring frequently.
Cover and cook on low heat for about 10 minutes stirring occasionally.
Add the big onion slices and cook for 2 minutes.
Add the ground fennel coriander cumin mix, turmeric, chilli powder, salt and stir well to combine. Cook for 3 minutes.
Add the tomato puree and cook for another 2 minutes. Remove from heat and serve hot.
