Bhindi (Okra) Curry Recipe

• 1 tsp mustard seed
• 1 tsp coriander seed
• 1/2 tsp fenugreek seed, - slightly crushed
• 1 tsp grnd turmeric
• 2 tsp grnd cumin
• 2 tsp paprika
• 1/2 tsp asafoetida
• 12 ounce okra
• 3 Tbsp. mustard oil
• 1 med onion, minced
• 2 x garlic cloves, minced
• 1 x 2 inch piece ginger, minced
• 4 ounce tomatoes
• 1 x green bell pepper, minced
• 2 x chiles, minced

1. Wash the okra, top and tail, and cut into approximately 1/4" pcs (or possibly leave whole after topping and tailing if preferred).
2. Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 min (cover the pan or possibly the mustard seeds will leap out all over the kitchen!).
3. Add in garlic, onion and ginger; fry gently for about 10 min more.
4. Make the grnd spices into a paste with a little water, add in to the pan and fry for a further 10 min.
5. Add in okra, tomatoes, green pepper and chiles.
6. Cover and simmer very slowly till the okra is tender but not sloppy (about 15-20 min).
7. Serves 3-4 as a main course,5-6 as a side vegetable.

coriander seed, fenugreek seed, turmeric, cumin, paprika, asafoetida, okra, mustard oil, onion, garlic, ginger, tomatoes, green bell pepper, chiles

Taken from cookeatshare.com/recipes/bhindi-okra-curry-84318 (may not work)