4 cups okra, chopped into 1" pieces
12 plum tomatoes, preferably blanched, skinned, & chopped into small pieces
1 T grated fresh ginger root
1/2 t urad dahl
1/2 t black mustard seeds
1/4 t hing
5-6 curry leaves (optional)
1 green chili, chopped (or substitute with 1/2 t ground bl. pepper)
1 t ground roasted cumin powder
1 t ground roasted coriander powder
1 t garam masala powder *
ghee
salt, as desired
DIRECTIONS:
1. Make a chaunce. Heat about 3 T of ghee and add the ginger, urad, mustard, hing, curry, and chili.
2. After the mustard seeds are about done popping add the tomato, powdered spices, and enough water to almost cover the tomatoes.
3. Bring to a boil first, then add the okra so it'll be less sticky.
4. Cover and lower the heat. Cook until the okra is tender and the subji to desired thickness. It should be juicy subji.
VARIATION:
Stir fry the okra pieces first in about 3-4 T of ghee.
This tomatoe broth goes well with many other vegetables, paneer, or chickpeas instead of simply okra.
Here's a long bean subji with paneer pieces, for example:
*GARAM MASALA Comes in many varieties. The combination I use currently:
4 T coriander seeds
2 T cumin seeds
1 T black peppercorns
2 t cardamom seeds from cardamom pods
1 t whole cloves
1/2 of a nutmeg, crushed
2 cinnamon sticks, 2" long
Dry roast these together in a heavy bottomed pan. Remove immediately from the hot pan to a cool one to stop the spices from getting over cooked. Let cool and grind into a powder. Store in tightly sealed container. If you don't yet use garam masala much, cut this recipe in half.