Bhindi (Okra) Curry

• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon fenugreek seeds slightly crushed
• 1 teaspoon turmeric ground
• 2 teaspoons cumin ground
• 2 teaspoons paprika
• 1/2 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

1. Wash the okra, top and tail, and cut into approximately 1/4 inch pieces (or leave whole after topping and tailing if preferred).
2. 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!
3. ).
4. Add garlic, onion and ginger; fry gently for about 10 minutes more.
5. Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes.
6. Add okra, tomatoes, green pepper and chiles.
7. Cover and simmer very slowly until the okra is tender but not sloppy (about 15 to 20 minutes).
8. Serves 3 to 4 as a main course, 5 to 6 as a side vegetable.

mustard seeds, coriander seeds, fenugreek seeds slightly crushed, turmeric ground, cumin ground, paprika, asafetida, okra, mustard oil, onions, garlic, ginger root, tomatoes, green bell peppers, red chili peppers

Taken from recipeland.com/recipe/v/bhindi-okra-curry-5198 (may not work)