Bhindi (Okra) Curry

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Time to Prepare this Recipe 60 minutes Prep: 15 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 46 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

1 teaspoon mustard seed
1 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds slightly crushed
1 teaspoon turmeric ground
2 teaspoons cumin ground
2 teaspoons paprika
1/2 teaspoon asafetida
12 ounces okra
3 tablespoons mustard oil
1 medium onion chopped
2 each garlic cloves chopped
2 each ginger root inch pieces
4 ounces tomatoes
1 each green bell pepper
2 each red chili peppers

Directions

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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Nutrition Facts

Serving Size 118g
Amount per Serving
Calories 46 18% of calories from fat
% Daily Value*
Total Fat 1.0g1%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 8mg0%
Total Carbohydrate 10.0g3%
 Dietary Fiber 3.0g12%
 Sugars 3.0g
Protein 2.0g5%
Vitamin A 18%  Vitamin C 60%
Calcium 6%  Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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