Okra dry curry ?

I had an okra curry at a brunch recentley and really enjoyed it. Any idea how to recreate it ?

It was dry (no liquid sauce). Onions ? But not good on Indian spices. Maybe a madras ?

I use a garam masala base with fried onions, then add the okra and just a few teaspoons of water to get the okra weeping. Very easy or use Pateks masala sauce from P N'Shop, it come ion a jar.

If you are familiar with north point by any chance there are some very old style chinese spice shops that you can spices by $5 bags. they store them in large tins.. cloves, cardamom, peppercorns etc. I bought a bunch of stuff and made a korma last weekend with my $5 homemade garam masala :)

If you like spices you should definitely check it out, spices are so expensive in HK.

Dry Okra Curry has a unique taste. Dry Okra Curry gets its taste from vegetable mixed with chili powder. Dry Okra Curry is inspired by many food joints worldwide.


Ingredients:



450g okra



40g ghee or 3 tblspn oil



1 medium onion, chopped



225g potatoes, cubed



About 1 tspn chilli powder



1 1/2 tspn ground coriander



1/2 tspn turmeric



Salt


How to make Dry Okra Curry:


Wash, dry, top and tail the okra, then chop it into 1 cm lengths.

As okra has a gluey sap it should always be washed, dried and then cut.

Heat the ghee or oil in a pan, add the onion and fry until soft.

Add the potatoes and fry for a further 3-5 minutes.

Stir in the okra, chilli powder, coriander, turmeric and salt to taste.

Cover and fry gently for 10-12 minutes until the potatoes are tender.

If the mixture becomes too dry, add 1 tspn oil or ghee, or a little water.