Serves 2, easily doubled
¼ cup olive oil
1 large white onion, sliced
2 cloves garlic, crushed
½ teaspoon fresh ginger, grated
2 large fresh tomatoes, diced
2 tablespoons Tamarind Tree Mumbai Masala
500gms fresh okra
1 green chili, chopped
1 tablespoon coriander, chopped
Rinse okra and dry well. Slice off top and then slice into discs.
Cook okra in olive oil on a medium heat until starts to crisp. Remove from oil and set aside.
Add a little extra oil to the pan and sauté onions until well cooked and browned.
Add ginger and garlic and str through Tamarind Tree Mumbai Masala paste. Stir well. Add in tomatoes and cook for about 5 minutes on a low heat or until tomatoes start to soften. Add back cooked okra and stir though.
Serve with coriander, a squeeze of lime and roti or rice.