Bhindi (Okra) Curry Recipe
1 tsp mustard seed
1 tsp coriander seed
1/2 tsp fenugreek seed - slightly crushed
1 tsp ground turmeric
2 tsp ground cumin
2 tsp paprika
1/2 tsp asafoetida
12 oz okra
3 tbsp mustard oil
1 medium onion, chopped
2 each garlic cloves, chopped
2 each inch piece ginger, chopped
4 oz tomatoes
1 each green bell pepper, chopped
2 each chiles, chopped
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.
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Bhindi (Okra) Curry Recipe Index
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