1 1/8 lbs okra
1/4 cup oil
1/2 lb onion, cut into thin slices
1 Tbs grated fresh root ginger
1 oz tomatoes, finely chopped, fresh
1 tsp salt
1/2 tsp ground turmeric
1 tsp ground fresh green chiles
2 Tbs whole coriander leaves


When buying okra, always pick the small firm ones as they are easier to cook. Wash the okra in cold water and wipe off excess water with kitchen paper. Cut off tops and tails of okra and either leave okra whole, or cut into 5 cm (2-inch) pieces.
Put the oil into a *karai* or deep frying pan, add the onions and fry until they are transparent. Add the ginger, tomatoes, salt, turmeric and chiles. Simmer mixture on low heat for 7-10 minutes or until the liquid is reduced.
Add the okra and stir once. Simmer for 10 minutes on low heat or until okra is cooked but until firm to touch. Do not stir too often as okra is a very delicate vegetable and may break up. Sprinkle with coriander leaves.
Serve with a raita and chapatis.
Source: A TASTE OF BALTISTAN by Sabiha Khokhar