*  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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