So then, this dish is part of an Indian triptych I created (I believe my days in art school were the last time I used that word!) to help fuel your (and of course mine, I'm not that selfless!) cold winter nights.
YIELD: About 3-4 portions
- 3-4 tbsp oil (preferably coconut oil) (use more if you should need it)
- 400g onions, peeled and sliced thinly
- 500g okra, washed, topped and tailed, then cut into 2cm pieces.
- 2-3 tomatoes, diced
- 1 red chilli, finely chopped
- 2 tsp ground coriander/cilantro
- 2 tsp ground cumin (optional)
- Pinch of salt (optional)
- 2 tbsp water
- handful of fresh coriander/cilantro, roughly chopped, to serve
- Heat a pan over a medium heat.
- Add the oil and gently heat.
- Add the onions and cook until soft and translucent.
- Stir in the okra.
- Add the tomatoes, the chilli and the ground cumin (and salt if you are using it)
- Mix well and keep stirring gently, taking care not to break up the okra (it will go slimy, so cook beyond the slime!!!) Cook for about 10 minutes.
- Lower the heat and and add the ground coriander/cilantro and cook for another 5-10 minutes.
- Add 2 tbsp water, cover and let simmer for 5 minutes.
- Sprinkle with fresh chopped coriander/cilantro and serve.