Bhindi (okra) Curry Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 tsp: Mustard seed,
1 tsp: Coriander seed,
1/2 tsp: Fenugreek seed, slightly crushed
1 tsp: Ground turmeric,
2 tsp: Ground cumin,
2 tsp: Paprika,
1/2 tsp: Asafoetida,
12 ounce: Okra,
3 tbsp: Mustard oil,
1 medium: Onion, chopped
2 each: Garlic cloves, chopped
2 each: Inch piece ginger, chopped
4 ounce: Tomatoes,
1 each: Green bell pepper, chopped
2 each: Chiles, chopped
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.
Source from luhu.jp
(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.
Source from luhu.jp