Bhindi (Okra) Curry

60 minutes Prep: 15 minutes Cook: 45 minutes

46 calories per serving view nutrition facts

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 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 8mg	0%
Total Carbohydrate 10.0g	3%
Dietary Fiber 3.0g	12%
Sugars 3.0g
Protein 2.0g	5%

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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This is a Kick-@ss recipe! it's not the same as I normaly make or what I would get from the locals while stationed there but it rocks! Be carful in picking your pepper, some are hotter then others and if your not a lover of truly hot things, this recipe is not for you. i give it the OMP ***** rateing!