- 3 tablespoons cooking oil
- 2 onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 cup canned diced tomatoes with their juice
- 2 (10 ounce) packages frozen cut okra, defrosted
- 1 (10 ounce) package frozen peas
- 1/2 cup water
- 2 3/4 teaspoons salt
- 1 tablespoon lemon juice
- 1/2 cup chopped cilantro
- In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the fennel seeds, coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.
- Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes. Stir in the lemon juice and cilantro.