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Bhindi (Okra) Curry

1 ts Mustard seed

1 ts Coriander seed

1/2 ts Fenugreek seed

-- slightly crushed 1 ts Ground turmeric

2 ts Ground cumin

2 ts Paprika

1/2 ts Asafoetida

12 oz Okra

3 tb Mustard oil

1 md Onion, chopped

2 ea Garlic cloves, chopped

2 ea Inch piece ginger, chopped

4 oz Tomatoes

1 ea Green bell pepper, chopped

2 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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