3 tablespoons ghee or butter
1 large onion, sliced
2 garlic cloves, sliced
1 tablespoon ground coriander
1 teaspoon freshly ground
1 teaspoon ground turmeric
1⁄2 teaspoon salt
450g/1lb okra, topped, tailed and
cut into 1cm/1⁄2in pieces
1⁄2 teaspoon garam masala
• Melt the ghee or butter in a large frying pan over a low heat. Add the
onions and garlic, and sweat until soft but not caramelized.
• Add the ground coriander, pepper, turmeric and salt, and sweat for a
further 4 minutes, stirring constantly.
• Add the okra. Coat with the mixture, then stir in 600ml/1pt water. Cover
and simmer for 5–10 minutes until the okra is tender. Stir in the garam
masala, and serve immediately.