1 1/2 lbs fresh okra or 2 (10 ounce) packages frozen okra, defrosted
2 tablespoons garlic, finely chopped
1/2 teaspoon red pepper flakes
7 tablespoons water
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 cup peanut oil or 1/4 cup vegetable oil
1 teaspoon whole cumin seed
1 teaspoon sugar
4 teaspoons fresh lemon juice
If fresh okra is used, trim off any tough stems. Cut each pod into 3/4 inch lengths.
Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
Cook briefly until the seeds start to sizzle and add the spice paste. Cook, stirring, about one minute.
Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water. Stir to blend. Bring to a simmer, cover closely and cook over very low heat about ten minutes.
source: Madhur Jaffrey’s Indian Cooking