La-Jawab Sabut Bhindi

• oil for frying
• 1 3/4 pounds okra, trimmed and halved lengthwise
• 3 tomatoes, quartered
• 1 (1/2 inch) piece fresh ginger
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 1/2 teaspoons salt
• 1 teaspoon ground red chile pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon dried mango powder (amchoor)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon garam masala
• 2 tablespoons plain yogurt
• 3/4 cup water

1. Heat oil in a deep-fryer or large saucepan. Deep-fry okra, 5 at a time, in hot oil until softened and dark green, about 5 minutes. Drain on a plate lined with paper towels.
2. Place tomatoes and ginger in a food processor; grind into a paste.
3. Heat 3 tablespoons oil in a large skillet over medium heat. Add cumin; fry until golden, about 30 seconds. Stir in tomato-ginger paste, salt, chile pepper, turmeric, mango powder, coriander, and garam masala. Cook until oil separates and sauce thickens, 3 to 5 minutes. Add yogurt; cook until oil separates again, about 2 minutes.
4. Pour in water and bring sauce to a boil. Add fried okra. Reduce heat to low, cover, and cook until flavors combine, 5 to 6 minutes.

oil, okra, tomatoes, fresh ginger, vegetable oil, cumin seeds, salt, ground red chile pepper, ground turmeric, mango, ground coriander, garam masala, plain yogurt, water

Taken from www.allrecipes.com/recipe/246713/la-jawab-sabut-bhindi/ (may not work)