Rajasthani Okra with Tomatoes and Sesame Seeds

This is a special recipe from the deserts of Rajasthan. The seasoned okra baked with tomato-and-spice mixture makes a great dish for any occasion.

SERVES 4

1 1/2 pounds fresh tender okra, rinsed and patted dry

3 tablespoons vegetable oil

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

1 tablespoon lemon juice

1 tablespoon ground coriander seeds

1 tablespoon ground cumin seeds

1 tablespoon ground fennel seeds

1/2 tablespoon cayenne pepper

Salt to taste

2 tablespoons peanut oil

1/2 teaspoon cumin seeds

1/2 teaspoon ground turmeric

2 large tomatoes, finely chopped

3 tablespoons white sesame seeds

2 tablespoons plain yogurt

2 tablespoons fresh coriander, finely chopped

1 teaspoon garam masala

For each okra, cut off the very end of the stem and discard it. Then make a long slit down one side, stopping 3/4 inch from the tip. Do not cut the okra into 2 pieces; both sides should remain attached at the tip. Transfer it to a large bowl.

In a small bowl, mix together the vegetable oil, garlic, ginger, lemon juice, coriander, cumin, fennel, cayenne pepper, and salt. Add the mixture to the cut okra and gently toss them together until the okra is evenly coated with the mixture. Spread the seasoned okra evenly on the baking dish.

Preheat the oven to 400°F.

Heat the peanut oil in a large skillet over medium heat and add the cumin seeds. Stir until they sizzle. Add the turmeric, tomatoes, and sesame seeds and cook until the juices evaporate and the sauce becomes thick—about 5 minutes.

Mix in the yogurt, a little at a time, stirring constantly. Then add 1 cup water, salt, and coriander and bring it to boil. Cook until the sauce is thick and smooth—about 8 minutes.

Evenly pour the sauce over the okra and bake until the okra is cooked— about 7 minutes.

Serve in the same baking dish sprinkled with garam masala.