4 md Onions, coarsely chopped 5 ea Garlic cloves, coarsely ch. 1 ea Piece of ginger, 2" long 6 tb Ghee 1 ts Whole cumin seeds 2 ts Whole fennel seeds 1 ts Ground turmeric 1 ts Ground coriander 3 tb Tomato sauce 1 lb Fresh young okra 1 ts Salt 2 ts Garam masala 2 tb Lemon juice Put onion, garlic, ginger & 1/4 cup water into blender & blend till smooth. Heat oil in skillet over medium heat. Add cumin & fennel. After 20 seconds or so, add the paste from the blender & the turmeric. Cook for 20 minutes, stirring frequently. Add the coriander & fry stirring for a minute. Add tomato sauce & cook stirring for 1 minute. Turn off heat. Wash okra & wipe with paper towel. Slice a few pods at a time into 1/4" rounds. Turn the heat to medium again under the skillet. Add the okra, salt, garam masala, lemon juice & 6 tb hot water. When the onion paste is bubbling, cover, reduce heat to very low & cook for 35 minutes. Stir every ten minutes or so. Madhur Jaffrey, "An Invitation to Indian Cooking"