In a skillet, sauté the onion in the oil. Add the chicken, ginger, garlic, turmeric, pepper, and salt. The chicken should be at room temperature before cooking. Add enough water to cover the chicken and cook for 10-15 minutes, or until the chicken is cooked and the liquid has evaporated.
Combine the okra, tomatoes, lemon juice, sugar, and 2 cups of water in a large mixing bowl. Cook for another 15-20 minutes, or until the okra is tender. Add the mint last. Season with salt to taste.
The art of Indian Jewish cooking has been passed down through the generations. My mother’s Bamia Khatta is one of my favorite foods. My mother and her parents were both born in the Indian city of Calcutta. Her grandparents, on the other hand, were from Iraq and Germany.
Source: https://www.leviathanjewishjournal.com/2016/12/02/indian-jewish-fusion-bamia-khattah-okra-stew/
