Bhindi (Okra) Curry

Name: Bhindi (Okra) Curry
Total time: P1H
Yield: 4
Cuisine: Indian
Ingredients: mustard seeds; coriander seeds; fenugreek seeds; turmeric; cumin; paprika; asafetida; okra; mustard oil; onions; garlic cloves; ginger root; tomatoes; green bell peppers; red chili peppers

Submitted by NYC28

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

TEASPOON MUSTARD SEEDS

TEASPOON CORIANDER SEEDS

TEASPOON FENUGREEK SEEDS
slightly crushed

TEASPOON TURMERIC
ground

TEASPOONS CUMIN
ground

TEASPOONS PAPRIKA

TEASPOON ASAFETIDA *

OUNCES OKRA

TABLESPOONS MUSTARD OIL *

MEDIUM ONIONS
chopped

EACH GARLIC CLOVES
chopped

EACH GINGER ROOT
inch pieces *

OUNCES TOMATOES

EACH GREEN BELL PEPPERS

EACH RED CHILI PEPPERS *

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.