Bhindi (Okra) Curry
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
Ingredients
- 1tsp mustard seed
- 1tsp coriander seed
- 1/2tsp fenugreek seed
- 2tsp ground cumin
- 2tsp paprika
- 1/2tsp asafoetida
- 12ozokra
- 3tbsp mustard oil
Directions
- 1
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 A
- 2
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 kit
- 3
Add garlic, onion and ginger
- 4
fry gently for about 10 minutes more
- 5
Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes
- 6
Add okra, tomatoes, green pepper and chiles
- 7
Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes)
- 8
Serves 3-4 as a main course, 5-6 as a side vegetable.