Okra Bhindi Curry

Instructions

Wash the bhindi, 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 pot when the mustard seeds sputter.
Mix in garlic, onion and ginger, fry gently for about 10 minutes more.
Make the ground spices into a paste with a little water, mix in to the pot and fry for a further 10 minutes.
Mix in bhindi (ladies finger), tomatoes, green pepper and chillies.
Cover and simmer (boil slowly at low temperature) until the bhindi is soft but not sloppy (about 15-20 minutes).

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

2 garlic clove (laung) chopped
3 tlbsp mustard oil (sarson ka tel)
4 oz tomato (tamatar)
1green pepper chopped
1tsp coriander seed
1tsp mustard seed (Raai)
1/2 tsp asafoetida (hing)
2 green chillies chopped
1/2 tsp fenugreek seed (Methi Dana) slightly crushed
12 oz okra (bhindi)
2 inch ginger chopped
1medium onion (pyaj) chopped
1tsp ground turmeric (haldi)
2 tsp red chilly powdered
2 tsp ground cumin

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