4 md Onions, coarsely chopped

5 ea Garlic cloves, coarsely ch.

1 ea Piece of ginger, 2" long

6 tb Ghee

1 ts Whole cumin seeds

2 ts Whole fennel seeds

1 ts Ground turmeric

1 ts Ground coriander

3 tb Tomato sauce

1 lb Fresh young okra

1 ts Salt

2 ts Garam masala

2 tb Lemon juice

Put onion, garlic, ginger & 1/4 cup water into blender & blend till smooth. Heat oil in skillet over medium heat. Add cumin & fennel. After 20 seconds or so, add the paste from the blender & the turmeric. Cook for 20 minutes, stirring frequently. Add the coriander & fry stirring for a minute. Add tomato sauce & cook stirring for 1 minute. Turn off heat. Wash okra & wipe with paper towel. Slice a few pods at a time into 1/4" rounds. Turn the heat to medium again under the skillet. Add the okra, salt, garam masala, lemon juice & 6 tb hot water. When the onion paste is bubbling, cover, reduce heat to very low & cook for 35 minutes. Stir every ten minutes or so. Madhur Jaffrey, "An Invitation to Indian Cooking"