½ kg okra (bhindi)
2 medium onions chopped
750 gm tomatoes
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp chilli powder (or as per taste)
1 tsp turmeric powder
1 tbsp whole white cumin seeds
6-8 big green chillies (slit and deseeded)
1 small piece asafoetida (heeng)
1 tbsp vinegar
6-8 curry leaves finely chopped
1 cup oil
Salt to taste

Method:

• Wash okra and pat dry. Remove both ends and cut in half.
• Heat oil and shallow fry with two pinches of salt till light golden brown.
• Remove from oil and keep aside.
• For the tomato sauce, steam tomatoes in a little water for about three to four minutes.
• Drain and peel when cooled. Grind to thick paste.
• In the same oil, fry a piece of asafoetida for about 30 to 40 seconds on a low flame.
• Add cumin seeds, chopped curry leaves and fry for a few seconds.
• Add chopped onions, red chilli powder, turmeric powder, ginger garlic paste and cook for another seven to eight minutes on a very low flame.
• Mix in the tomato paste, vinegar and salt and simmer till the gravy thickens and separates from the oil.
• Now gently fold in the fried okra in the sauce and add the green chillies.
• Cook for an extra five minutes with the lid on and then remove the lid or the okra will turn soggy.
• Serve with spring rice, or chapatti.
• This recipe is best made just before serving, the spicy tomato sauce can also be use with boiled pasta or macaroni.