Okra curry with coconut milk - Bhindi Sabzi

Recipe for an Indian Okra-Coconut-Curry

A quick and easy to prepare delicious vegetable curry from India. Okras are also called bhindi, gumbo or ladyfingers and are best when cooked fresh. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

Ingredients for 4 - 6 persons

500 g Okra (Bhindi or lady finger)
2 onions
2 cloves of garlic
4 tomatoes
1 piece of fresh ginger (4 cm)
4 tblsp ghee (indian claified butter)
1 can (400 ml) unsweetened coconut milk
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 tsp sweet paprika powder
¼ tsp chili powder
½ tsp fennel seeds, freshly ground
salt

Preparation

Wash and dry the okras, then remove head and tail and chop into 2 cm pieces.
Peel onions and garlic cloves and chop finely. Cut tomatoes into pieces about 2 cm. Peel the ginger and finely grate.
Heat oil in a pot over medium flame. Add onion and stir fry for 3 – 5 minutes until golden brown. 
Then add garlic and ginger and fry while stirring.
Then add the cumin, coriander, turmeric, chili, peppers and fennel seeds and roast for 3 to 4 minutes. Add the okras and fry on medium flame for about 3 minutes.
Then add the tomatoes, plenty of salt and the coconut milk gradually and stir. Let it boil briefly, then reduce the heat and simmer on low heat for about 25 minutes until the ocras are soft. Add some water if necessary.
Serve hot with chapati or Basmati rice.

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