Bhindi (okra) Curry

Course : Indian
Serves: 1
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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
1 piece ginger -- chopped 2 inch piece
4 ounces tomatoes
1 medium green bell pepper -- chopped
2 medium chiles -- chopped

Preparation / Directions:

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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