Saturday

Bhindi Masala - Okra Curry

Ingredients:

1 small yellow onion
1 tablespoon fresh ginger root
2 cloves garlic
2 cups okra

1 teaspoon cumin seeds or ground cumin
1 teaspoon garam masala
1 teaspoon turmeric
Pinch of cinnamon
1 dried chili pepper
2 whole cloves
4 cardamom pods

1 can light coconut milk
1 can diced tomatoes or 2 large fresh tomatoes, chopped

Preparation:
1. Slice the onion into thin half moons and saute in olive oil until the onion begins to brown.

2.
Mince the ginger and garlic and slice the okra into disks. Add the ginger and garlic to the onions and saute for another minute or two. Add the okra.

3. Add the cumin, garam masala, turmeric, cinnamon, cloves, and cardamom. Cook for a minute to toast the spices.

4. Add the coconut milk and diced tomatoes. Simmer, uncovered, over low heat for about 20 minutes, or until the tomato and coconut has created a thick, dark curry.

I served this over some farmers' market arugula but you could serve it with brown basmati rice, coconut rice, or even quinoa.