Okra Curry (Bindi Bhajee)

• 350 g okra
• 3 tablespoons mustard oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 teaspoons fresh ginger, finely chopped
• 115 g fresh tomatoes (or tinned)
• 1 green pepper, finely chopped
• 4 green chilies, finely chopped
• Spices 1
• 1 teaspoon mustard seeds, slightly crushed
• 1 teaspoon coriander seed, slightly crushed
• 1/2 teaspoon fenugreek seeds, slightly crushed
• Spices 2
• 1 teaspoon turmeric
• 2 teaspoons cumin seeds
• 2 teaspoons paprika
• 1/2 teaspoon asafoetida powder

1. Wash the okra and cut off the stalks. Prick them 2 or 3 times but don't chop them. Blanch in a little boiling water for at least 5 minutes. Strain and discard the water, which will be fairly sticky. Wash the okra in cold water.
2. Heat the oil and fry Spices 1 for two or three minutes.
3. Add the onion, garlic and ginger and fry for 10 minutes. Stir regularly.
4. Meanwhile make Spices 2 into a paste with a little water. Add to the onion mix and fry for a further 10 minutes.
5. Add the okra, tomatoes, green pepper, chillies and a little water and simmer for 30 minutes, adding water as needed.

okra, mustard oil, onion, garlic, fresh ginger, tomatoes, green pepper, green chilies, mustard seeds, coriander seed, fenugreek seeds, turmeric, cumin seeds, paprika, asafoetida powder

Taken from www.food.com/recipe/okra-curry-bindi-bhajee-377763 (may not work)