Spiced Okra Vegetable with Tomato Broth

in Main Courses, Soups, Side Dishes

An aromatic and warming dish with tender okra and fresh tomatoes. Ideal as a light vegetable meal or as a side dish to Dal and rice – packed with Ayurvedic spices.

Ingredients (for 4 servings)

For the okra curry:

500 g okra

1 tbsp ghee

3 tomatoes (cut into eighths)

1 onion (sliced into half rings)

1 garlic clove (cut into fine strips)

1 chili pepper (finely cut, deseeded)

5 cardamom pods

10 fresh curry leaves

1 tsp turmeric (or fresh turmeric, finely grated)

1 tsp curry powder

½ tsp ground coriander

½ tsp Garam Masala

For seasoning:

to taste salt

For garnish:

to taste fresh cilantro

to taste finely sliced ginger strips

Instructions (approximately 45 minutes)

Prepare okra: Wash okra, trim the stem end without cutting into the pod. Place on an ungreased baking sheet and pre-cook in a preheated oven at 180 °C with convection for about 15 minutes.

Prepare spice base: Heat ghee in a large pan. Briefly toast the cardamom pods, mustard seeds (optional), and curry leaves until fragrant.

Aromatic base: Add onion rings and lightly brown. Then stir in garlic and chili and sauté briefly.

Prepare tomato broth: Add tomatoes and season with turmeric, curry powder, ground coriander, and salt. Add a little water to create a smooth broth. Simmer for about 5 minutes.

Add okra: Transfer the pre-cooked okra pods to the pan, gently fold in, and simmer for about 10 minutes until tender but still firm.

Season and serve: Season with Garam Masala and garnish with freshly chopped cilantro and fine ginger strips. Pairs excellently with basmati rice, Dal, or enjoyed on its own as a vegetable dish.