Bhindi (okra) curry

Yield: 1 Batch

Ingredients:

1 ts Mustard seed
1 ts Coriander seed
1/2 ts Fenugreek seed -- slightly crushed
1 ts 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

Instructions:

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.