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Hindustan Vegetables

Cut off the ends and stalks of twelve very good-sized fresh okras; plunge and keep them in cold water until required. Cut in half and finely slice one medium, white onion and fry it in a tablespoon butter for five minutes, adding half a small, peeled eggplant cut into half-inch-square pieces; lightly mix and cook for six minutes; then add the okras well drained, and one peeled, red, crushed tomato. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon curry powder; mix a little. Cover the pan and cook on range for five minutes, then set in the oven for thirty minutes. Remove, pour into a vegetable dish and serve.