A handful of fresh okra, washed and thoroughly dried
1/4 tsp salt
1 tsp red chilli powder
2 tbsp gram flour
Oil, for deep frying
For the lentils:
Melt the ghee or heat the oil in a medium saucepan.
Tip in the onions and sauté until they begin to brown. Mix in the garlic and ginger. Add the tomatoes and tomato paste and cook for 5 minutes.
Add the water and lentils to the saucepan and stir. Bring to a boil and turn down to a simmer and cook until the lentils are fully cooked which should take about 20 – 25 minutes.
Add the salt, carrot and celery and all the Spice Drops® and cook for another 5 minutes. Add more water if the mixture seems a little dry. You want the mixture to have enough liquid to resemble the consistency of a stew. Stir in the lime juice and garnish with the coriander leaves.
For the Crispy Okra:
Make slits in the okra lengthways just up to the heads. Leave the heads on.
Toss the sliced okra in the salt, chilli powder and gram flour. Leave to sit for about 15-20 minutes.
Then lightly sprinkle a few drops of water on the okra and coat again with the flour (you want the flour to stick to the okra).
Heat the oil for deep frying and add the okra.
Fry until the okra turns a dark golden colour. To test if it is done, take a piece out and let it cool – it should crisp up.
Remove the okra from the oil and drain on kitchen paper.
To serve, pour the lime juice into the lentils and stir in the fresh coriander.
Ladle the stew into bowls and place a dollop of Greek yoghurt in the middle and top with the crispy okra.
RECIPES THAT ALSO USE BLACK PEPPER, CARDAMOM, CINNAMON, CORIANDER SEED, CUMIN SEED, NUTMEG, TURMERIC