Charred Okra-And-Tomato Masala

• 1 cup uncooked basmati rice
• 1 1/4 cups water
• 1/2 teaspoon brown mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 fenugreek seeds
• 2 tablespoons ghee
• 1 tablespoon olive oil
• 2 cups thinly sliced white onion (from 1 large 11 oz. onion)
• 1 pound fresh okra, trimmed and sliced diagonally into 1/2-in.-thick pieces
• 1 pint cherry tomatoes
• 2 teaspoons Madras curry powder
• 1 teaspoon kosher salt
• 1/2 cup whole-milk plain yogurt
• Fresh cilantro

1. Rinse rice in a fine-mesh strainer until water runs clear, agitating rice using your fingers. Drain well. Transfer rice to a medium saucepan; cover with 1 1/4 cups water. Bring a boil over medium-high; reduce heat to medium-low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
2. While rice cooks, place mustard seeds, cumin seeds, coriander seeds, and fenugreek seeds in a small mortar. Crush using a pestle until coriander seeds are split. Heat ghee and oil in a large cast-iron skillet over medium-high. Add spices; cook, stirring constantly, until toasted and fragrant, about 1 minute. Add onion; stir to coat. Cook, stirring often, until onion is softened, about 3 minutes. Add okra; cook, stirring occasionally, until okra is browned and onion is golden brown, about 8 minutes. Add tomatoes, curry powder, and salt; stir to coat evenly. Cover and cook, stirring occasionally, until tomatoes have burst, about 4 minutes.
3. Serve okra-tomato mixture over rice; dollop evenly with yogurt, and garnish with cilantro.

basmati rice, water, brown mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, ghee, olive oil, white onion, fresh okra, tomatoes, curry powder, kosher salt, wholemilk, fresh cilantro

Taken from www.myrecipes.com/recipe/charred-okra-tomato-masala (may not work)