Recipe for Bhindi (okra) Curry

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	Heenj (asafoetida)
12.00	oz	Okra
3.00	tb	Mustard oil
1.00	md	Onion; chopped
2.00		Garlic cloves; chopped
2.00		Inch piece ginger; chopped
4.00	oz	Tomatoes
1.00		Green pepper; chopped
2.00		Chiles; chopped

Instructions:
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.
From: Tony Walton - Sun UK - Watchmoor Customer Support Engineer in rec.
food.
recipes.
Formatted by Cathy Harned.

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