This has long been a favourite of mine on the rare occasions when we decide to have an Indian takeaway, but I have always avoided cooking it at home as I thought it would be too complicated, or the results would be a bit disappointing compared to the original. However this variation seemed to work really well and it was agreed that the addition of aubergines helped the transformation of it from a side dish into a main! Apologies to purists and fans of the original dish…
2 tbs sunflower oil
300g okra, cut into 3 cm pieces
1 medium aubergine, cut into 1 cm dice
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
3 large tomatoes, roughly chopped
Small handful of coriander to garnish, finely chopped
Salt and pepper
1. Heat the oil in a wok or large frying pan. Add the onions, aubergines and spices and fry gently for 5 minutes until the onions are transparent.
2. Add in the tomatoes and cook for a further 2 minutes.
3. Add in the okra, cover and gently simmer for at least 10 minutes until the okra is soft (I prefer it almost disintegrating).
4. Season well and serve with chopped coriander and flatbreads or chapatis.