Bhindi (Okra) Curry

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.