vegan bhindi masala

INGREDIENTS:
(for two people)

1 small red onion
2 cloves of garlic
3 tablespoons sesame oil, roasted
1 small aubergine
1 handful of cherry tomatoes (approx. 200 g)
1 tin of tomato pieces
1 tablespoon tomato paste
3 tablespoons date syrup
400 g okra pods
300 ml vegetable stock (or 1 stock cube dissolved in 300 ml boiling water)
1 tablespoon of Garam Masala
Salt 
Pepper

other:
Soy yoghurt, unsweetened
1/2 bunch fresh coriander

PREPARATION:

1. Peel and finely chop the red onion.
2. Heat 2 tablespoons of sesame oil in a large pot and fry the onion pieces and pressed garlic cloves until translucent.
3. Wash the aubergine and cut into small cubes. Add these cubes to the onion pieces and the pressed garlic in the pot. Fry for about 4-5 minutes and add the canned tomato pieces. 
4. Add the tomato paste to the pot and stir thoroughly. 
5. Wash and halve the okras. In a separate pan with 1 tablespoon of sesame oil, fry all around, so that each side is slightly browned. 
6. Add the date syrup, vegetable stock and garam masala, salt and pepper to the pot and stir thoroughly. Let simmer for about 15 minutes. 
7. Add the okras as well and fold in.
8. Wash the tomatoes thoroughly and cut them in half. Also add to the stew and fold in. Let simmer for 3-4 minutes and serve. Serve the Bhindi Masala with soy yoghurt and fresh coriander. Bon Epi-tit !