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"