Bhindi (okra) curry
1 batch
Ingredients
| Quantity | 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 | Garlic cloves; chopped | |
| 2 | Inch piece ginger; chopped | |
| 4 | ounces | Tomatoes |
| 1 | Green pepper; chopped | |
| 2 | Chiles; chopped | |
Directions
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