Small tender okra work best for this recipe and cook well with spices.

• Ingredients:

• 3 tbsp (45 mL) Vegetable Oil
• 1 tbsp (15 mL) ginger garlic paste
• 1 cup (250 mL) onions, chopped
• ½ tsp (2 mL) turmeric
• 1½ tbsp (22 mL) coriander powder
• 1 tsp (5 mL) garam masala
• Salt to taste
• 1 cup (250 mL) tomatoes, chopped
• 5 cups (1250 mL) okra, cleaned, cut lengthwise into halves

• Method:

• Heat oil in a thick bottom pan. Add ginger garlic paste and onions. Sauté for 5-8 minutes on medium high heat, until translucent.
• Add turmeric, coriander powder, garam masala and salt. Stir. Add tomatoes. Cook 8-10 minutes, until it melts into a loose paste.
• Add okra. Stir well. Cover and cook on medium heat for 8-10 minutes, stirring occasionally, until almost done.
• Uncover and continue cooking for 5-8 minutes, scraping the sides and bottom until okra is soft.
• Turn off heat.
• Serve hot with yellow dal and rice.

• Tip:

• To reduce stove-top time, toss okra with 2 tablespoons of oil, spread on a baking sheet and bake at 375˚F (190˚C) for 15-20 minutes before cooking with spices on stove top.

• ©/® Smucker Foods of Canada Corp. or its affiliates.