Bhindi (Okra) Curry
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Indian Sides Vegetables
Ingredients:
- 1 ts Mustard seed
- 1 ts Coriander seed
- 1/2 ts Fenugreek seed - slightly crushed
- 1 ts Ground turmeric
- 2 ts Ground cumin
- 2 ts Paprika
- 1/2 ts Asafoetida
- 12 oz Okra
- 3 tb Mustard oil
- 1 md Onion, chopped
- 2 Garlic cloves, chopped
- 2 Inch piece ginger, chopped
- 4 oz Tomatoes
- 1 Green bell pepper, chopped
- 2 Chiles, chopped
Directions:
Wash the okra, top and tail, and cut into approximately 1/4" pieces (or
leave whole after topping and tailing if preferred). Fry mustard, coriander
and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the
mustard seeds will leap out all over the kitchen!). Add garlic, onion and
ginger; fry gently for about 10 minutes more. Make the ground spices into a
paste with a little water, add to the pan and fry for a further 10 minutes.
Add okra, tomatoes, green pepper and chiles. Cover and simmer very slowly
until the okra is tender but not sloppy (about 15-20 minutes). Serves 3-4
as a main course, 5-6 as a side vegetable.