SPICY OKRA WITH CHILES, GARLIC, TOMATOES & BASIL

SPICY OKRA WITH CHILES, GARLIC, TOMATOES & BASIL image

Yield 1

Number Of Ingredients 15

1/2 cup ghee, lightly toasted clarified butter or oil
2 pounds *okra, bias cut into 1-1.5 inch pieces
1 large *onion, thinly sliced
1/3 cup finely chopped fresh ginger
1 Tablespoons finely chopped *garlic
1 pound fresh *tomato (3-4 medium tomatoes, 8-12 plum tomatoes) cut into a
medium large dice
2 Tablespoons coriander seeds, ground
2 tsp ground turmeric
4-5 whole dried red chiles
2-4 green *Serrano chiles
Juice of 1 lemon
1/2 cup roughly chopped *cilantro leaves
1/2 cup torn *Thai basil leaves
Salt

Steps:

Heat 1/4 cup of oil in a large skillet with a heavy bottom over medium heat. Add okra, turmeric and coriander and lightly brown on all sides, stirring once in a while. If you don't have pan large enough to hold the okra in one layer cook it in batches if necessary, divide the spices along with the okra. Remove okra and wipe pan clean. Heat the pan over a medium flame and add the rest of the ghee/oil. Add garlic and red chiles, cooking to a very light, golden brown. Add ginger and sauté for a few moments before adding onions. Salt the mixture lightly, turn down the heat and cover the pan. Cook the onions until they are very soft and fragrant. Turn up the heat to medium high and add the tomatoes and any liquid that may have accumulated. Cook for a few moments to render some juice before adding the sautéed okra and Serrano chiles. Season the mixture again with salt and if it seems very dry add 1/2 cup of water to moisten it before covering it and returning the heat to medium-low. Cook for about 15-20 until the okra is tender, but not yet falling apart. Stir in lemon juice and basil, adjust seasoning and top with cilantro just before serving.