Bhindi (Okra) Curry Recipe

Bhindi (Okra) Curry Recipe

Ingredients:

1 tsp of mustard seeds
1 tsp of coriander seeds
1/2 tsp of fenugreed seeds; crush slightly
1 tsp of turmeric; ground
2 tsps of cumin; ground
1/2 tsp of asafoetida
2 tsps of paprika
12 ozs of okra
1 medium-sized onion; minced
2 cloves of garlic; minced
2 pcs ginger; inch sized, minced
4 ozs of tomatoes
3 Tbsps of mustard oil
2 pcs of chili; diced
1 pc bell pepper (green); diced

Instruction:

Remove okra tops and tails, wash and chop to 1/4″ slices. Heat mustard oil and saute fenugreek, mustard then coriander seeds (cover pan as the seeds pop and could scatter all around the cooking area).

Stir in the ginger, onions and the garlic and continue to fry ten more minutes. Mix in a bit of water to ground turmeric and cumin then add in pan then cook ten more minutes.

Stir in okra, bell pepper, chilies and tomatoes. Put on the cover then simmer at very low heat til okra becomes soft (fifteen to twenty minutes). Serve as main dish or as vegetable side dish.

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