Bhindi (Okra) Curry
.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon | mustard seeds |
|
| 1 | teaspoon | coriander seeds |
|
| ½ | teaspoon |
fenugreek seeds
slightly crushed |
|
| 1 | teaspoon |
turmeric
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons | paprika |
|
| ½ | teaspoon | asafetida |
*
|
| 12 | ounces | okra |
|
| 3 | tablespoons | mustard oil | * |
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 2 | each |
ginger root
inch pieces |
*
|
| 4 | ounces | tomatoes |
|
| 1 | each | green bell peppers |
|
| 2 | each | red chili peppers |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Directions
Wash the okra, top and tail, and cut into approximately ¼ inch pieces (or leave whole after topping and tailing if preferred).
Fry mustard, coriander and fenugreek seeds in mustard oil for 2 to 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 to 20 minutes).
Serves 3 to 4 as a main course, 5 to 6 as a side vegetable.
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