Ingredients

• 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

Instructions

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