Bhindi (okra) curry

Yield: 1 batch

Measure Ingredient
1 teaspoon Mustard seed
1 teaspoon Coriander seed
½ teaspoon Fenugreek seed slightly crushed
1 teaspoon Ground turmeric
2 teaspoons Ground cumin
2 teaspoons Paprika
½ teaspoon Heenj (asafoetida)
12 ounces Okra
3 tablespoons Mustard oil
1 medium Onion; chopped
2 \N Garlic cloves; chopped
2 \N Inch piece ginger; chopped
4 ounces Tomatoes
1 \N Green pepper; chopped
2 \N Chiles; 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 Formatted by Cathy Harned.

Submitted By CATHY HARNED On 10-16-94

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