Okra (Bhindi) with Spices & Coconut Milk

Ingredients:

1 pound okra

3 Tbsp ghee (clarified butter) or vegetable oil

2 onions, finely chopped

1 tsp minced garlic

1 tsp minced ginger

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

1/2 tsp ground turmeric

1/2 tsp chili powder

5 tomatoes, coarsely chopped

1 3/4 cups canned coconut milk

salt to taste

- Cut the okra into 1 inch (2.5 cm) slices and set aside. Heat the ghee or oil in a large skillet. Add the onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes.

- Add the ground coriander, cumin, paprika, turmeric and chili powder  and cook, stirring constantly, for 2 minutes, or until the spices give off their aroma. Add the okra and cook, stirring for 3 minutes.

- Increase the heat to medium, add the tomatoes and stir in the coconut milk. Season with salt to taste and bring to a boil. Reduce the heat, cover and let simmer for 25-so minutes, or until the okra is tender. Serve immediately. Serves well with basmati rice and raita (yogurt sauce) as pictured above.