1 kg chopped Okra
1 tin chopped tomtoes
4 cloves chopped garlic
4 finely chopped onions
2 whole green chillies
Finely diced ginger
2 whole black cardamoms
5 cloves
A pinch of whole cumin
A pinch of asafoetida (hing)
A pinch of red chilli powder
A teaspoon of amchur powder
A pinch of ground turmeric
A handful of chopped fresh coriander
Salt to taste
2 tablespoons of vegetable oil
METHOD:
Fry up the onions and whole spices on high heat stirring all the while, till the onions wilt and brown a bit.
Keep the heat high, and add everything else. Keep stirring till you get an even pastey mix.
Keeping the heat high, chuck in the okra (Bhindi), stirring all the while for about 10 minutes. The constant stirring is important, so you burn off the sticky, lacy juices that ooze out.
Turn down the heat to very low, cover it and leave for 5 minutes.
Stir. Leave to cook for another 5 minutes uncovered. If it's sticking to the bottom, add a tablespoon of water and keep stirring to evaporate the water.
Before serving, turn the heat on full whack and stir for 2 minutes.
Serve with chappati and natural yoghurt.
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