Title: Bhindi (Okra) Curry
Categories: Ethnic Side Vegetable
Yield: 1 Batch

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

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.

previous

next