*  Exported from  MasterCook  *

                           BHINDI (OKRA) CURRY

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Side dish                        Indian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       t            Mustard seed
   1       t            Coriander seed
     1/2   ts           Fenugreek seed
                        -- slightly crushed
   1       t            Ground turmeric
   2       ts           Ground cumin
   2       ts           Paprika
     1/2   ts           Asafoetida
  12       oz           Okra
   3       tb           Mustard oil
   1       md           Onion, chopped
   2       ea           Garlic cloves, chopped
   2       ea           Inch piece ginger, chopped
   4       oz           Tomatoes
   1       ea           Green bell pepper, chopped
   2       ea           Chiles, chopped

  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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