Recipe: Bhindi Curry (Okra Curry)

BHINDI CURRY (OKRA CURRY)

12 oz okra
1 tsp mustard seed
1 tsp coriander seed
1/2 tsp fenugreek seed, slightly crushed
3 tbsp mustard oil
1 medium onion, chopped
2 garlic cloves, chopped
1 (2-inch) piece ginger, chopped
2 tsp ground cumin
2 tsp paprika
1 tsp ground turmeric
1/2 tsp asafetida
4 oz tomatoes
1 green bell pepper, chopped
2 chiles

Wash the okra top and tail and cut into approximately 1/4-inch pieces (or leave whole after topping and tailing if preferred); set aside..

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 onion, garlic, and ginger; fry gently for about 10 minutes more.

Make the ground spices (cumin, paprika, turmeric, and asafetida) 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
Source: Tony Walton; Sun UK