Active Time

　　20 min

　　Total Time

　　35 min

　　

Ingredients

Makes 4 main-course or 6 side-dish servings

　　1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)

　　1 1/2 tablespoons vegetable oil

　　1 medium onion, chopped

　　2 garlic cloves, finely chopped

　　4 teaspoons finely chopped peeled fresh ginger

　　2 teaspoons curry powder

　　1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice

　　1 (19-oz) can chickpeas, drained and rinsed (2 cups)

　　2/3 cup water

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　Accompaniment: cinnamon-spiced rice or basmati rice

　　

Step 1

If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.

　　

Step 2

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.