Total Time: about an hour
2 Tbsp ghee
1 small red onion, diced
1 ½ tsp cumin seeds
3 green cardamom pods
1 tsp turmeric
28 oz canned, stewed tomatoes (can reserved)
1 lb okra, stemmed if you prefer, sliced into ½-inch pieces
Heat large skillet over medium-high heat and melt ghee. Add diced red onion, and cook until softened. Clear a space in the center of the pan and add the cumin seeds and cardamom pods. Toast until cumin seeds are slightly browned; mix in with onions. Add turmeric and toast for about a minute.
Add tomatoes, breaking up large pieces with a wooden spoon; reserve can(s). Bring to a boil; reduce heat and let simmer until liquid has reduced by about a half (8-10 minutes). Add okra; fill tomato can with about ½ cup water and add to pan. Bring to a boil, then cover, lower heat, and let simmer for 30-40 minutes, stirring occasionally.