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Bhindi (Okra) Curry

check, ethnic, side dishes, vegetables

1 teaspoon mustard seed
1 teaspoon coriander seed
1/2 teaspoon fenugreek seed - slightly crushed
1 teaspoon ground turmeric
2 teaspoon ground cumin
2 teaspoon paprika
1/2 teaspoon heenj (asafoetida)
12 oz okra
3 tablespoon mustard oil
1 medium 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.

Yield: 1 batch

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