Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      mustard seed
   1      teaspoon      coriander seed
     1/2  teaspoon      fenugreek seed -- slightly crushed
   1      teaspoon      ground turmeric
   2      teaspoons     ground cumin
   2      teaspoons     paprika
     1/2  teaspoon      asafoetida
  12      ounces        okra
   3      tablespoons   mustard oil
   1      medium        onion -- chopped
   2      cloves        garlic -- chopped
   1      2 inch piece  ginger -- chopped
   4      ounces        tomatoes
   1                    green bell pepper -- chopped
   2                    chiles -- chopped

Preparation:

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.