Bhindi (Okra) Curry     

Curry TypeVegetable
Time to prepareUnspecified
Time to cookUnspecified
No. of servings3-4
Ingredients1 tsp mustard seed
1 tsp coriander seed
0.5 tsp fenugreek seed (slightly crushed)
1 tsp ground turmeric
2 tsp ground cumin
2 tsp paprika
0.5 tsp heenj (asafoetida)
12 oz (350g) okra
3 tbsp (45ml) mustard oil
1 medium onion, chopped
2 cloves garlic, chopped
2 inch (5cm) piece ginger, chopped
4 oz (100g) tomatoes
1 green pepper, chopped
2 chillies, chopped
InstructionsWash the okra, top and tail and cut into approx 0.25 inch pieces (or leave whole after topping and tailing if preferred).
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 garlic, onion & ginger and 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 chilli, cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes).

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Death by Curry