Bhindi (Okra) Curry
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1 Batch
1.00 ts Mustard seed
1.00 ts Coriander seed
0.50 ts Fenugreek seed
-- slightly crushed
1.00 ts Ground turmeric
2.00 ts Ground cumin
2.00 ts Paprika
0.50 ts Asafoetida
12.00 oz Okra
3.00 tb Mustard oil
1.00 md Onion, chopped
2.00 ea Garlic cloves, chopped
2.00 ea Inch piece ginger, chopped
4.00 oz Tomatoes
1.00 ea Green bell pepper, chopped
2.00 ea Chiles, chopped
Wash the okra, top and tail, and cut into approximately 1/4" 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 and ginger; 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 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.
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