Bhindi (okra) Curry
Serves:
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
Heenj (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 pepper; chopped
2
Chiles; chopped
Method:
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.
From: Tony Walton - Sun UK - Watchmoor Customer Support Engineer in rec.
food.
recipes.
Formatted by Cathy Harned.