4 medium Onions, coarsely chopped
5 each Garlic cloves, coarsely chopped
1 each Piece of ginger, 2″ long
1 tablespoon Ghee or oil
1 teaspoon Whole cumin seeds
2 teaspoons Whole fennel seeds
1 teaspoon Ground turmeric
1 teaspoon Ground coriander
3 tablespoons Tomato sauce
1 lb Fresh young okra
1 teaspoon Salt
2 teaspoons Garam masala
2 tablespoons Lemon juice
Put onion, garlic, ginger and 1/4 cup water into blender and blend till smooth. Heat oil in skillet over medium heat. Add cumin and fennel. After 20 seconds or so, add the paste from the blender and the turmeric. Cook for 20 minutes, stirring frequently. Add the coriander and fry stirring for a minute. Add tomato sauce and cook stirring for 1 minute. Turn off heat. Wash okra and 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 and 6 tablespoon hot water. When the onion paste is bubbling, cover, reduce heat to very low and cook for 35 minutes. Stir every ten minutes or so.