1 large onion, grated
1/2 cup vegetable oil, more or less as needed
1/2 tsp. each garlic and ginger paste
1 tsp. salt, more or less to taste
1/4 tsp. turmeric
1 tsp. cayenne pepper
1 tsp. each cumin and coriander powder
1 medium potato, peeled and cubed
1 small eggplant, cubed
12-15 small-sized okras, whole
1 large tomato, cubed
4 tbsp. tamarind pulp

Temper:

3 tbsp. oil
Few whole, dried red chilies
8 curry leaves
1/4 tsp. whole cumin
2 small cloves garlic, thinly sliced

In a medium-sized pot or saucepan, heat oil and fry onions until golden. Add potatoes, garlic, ginger, salt, turmeric, cayenne pepper, cumin, and coriander. Braise well over low heat, adding small amounts of water to prevent sticking. Add 1/4 cup water, cover and cook slowly until potatoes are 1/2 cooked.

Next, add eggplant, braise and add about 1/8 cup of water and let the gravy boil a bit. Now add the okras and braise. Again, add a little water and let boil. Add the tomatoes and braise well. Mix in the tamarind pulp and add a little more water. Cook uncovered for 10-15 minutes, over low heat, until oil separates.

Heat oil and temper dried red chilies, curry leaves and cumin. When cumin starts turning brown, add sliced garlic and keep stirring until garlic turns golden. Pour this hot mixture over the vegetables. Serve with Naan Roti.