Yield: 1 batch
|1 teaspoon||Mustard seed|
|1 teaspoon||Coriander seed|
|½ teaspoon||Fenugreek seed slightly crushed|
|1 teaspoon||Ground turmeric|
|2 teaspoons||Ground cumin|
|½ teaspoon||Heenj (asafoetida)|
|3 tablespoons||Mustard oil|
|1 medium||Onion; chopped|
|2||Garlic cloves; chopped|
|2||Inch piece ginger; chopped|
|1||Green pepper; chopped|
Wash the okra, top and tail, and cut into approximately ¼" 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.
From: Tony Walton - Sun UK - Watchmoor Customer Support Engineer in rec.food.recipes. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-16-94