Mike's housemate's mom came to visit and made something like this, a simple dish of okra and meat. This is a fancier version than what she made. It turned out lovely!
1 lb. ground beef or lamb
3 12 oz. bags frozen chopped okra (bhindi)
3 Tbs. cooking oil
2 medium onions, thinly sliced
1 larged tomato, coarsely chopped
2 cinnamon sticks
3 large black cardamom pods - broken open with seeds dispersed, or about 1/4-1/2 tsp whole seeds
1/4 tsp turmeric
2.5 to 3 tsp salt
1 cup water
2 jalapeno peppers, coarsely chopped
1 inch piece of ginger, peeled and chopped
5 garlic cloves, peeled
1 bunch fresh cilantro, chopped (garnish)
1/4 tsp garam masala (added at the very end)
- In a small food processor, finely chop the jalepenos, ginger, and garlic.
- In a heavy bottomed pot with lid, fry the onions in oil over medium heat until golden brown. Turn heat to low, add the meat, and break up with spatula so it is very fine while it cooks to a brown color.
- Add the ginger, garlic, pepper paste and turn up the heat to medium. Let cook a few minutes while stirring. Add in the spices: cinnamon, cardamom, turmeric and salt, and cook, stirring and adding some water to prevent sticking, for ten minutes.
- Add okra and tomato and enough water to make a nice curry consistency - not too thick, not too thin. We use 1 cup water. Stir well and bring to a boil, then turn down heat and cover, let cook until the okra is quite tender, maybe 20 minutes to a half an hour.
- Check for saltiness, add garam masala and chopped cilantro, and remove from heat. Serve on a bed of cauliflower "rice" seasoned with butter and salt.
