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  Recipe Home » Side Dishes » Bhindi (Okra) Curry
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  Bhindi (Okra) Curry
  Category: Side Dishes
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 164
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 oz Okra
3 tbsp Mustard oil
1 medium Onion, chopped
2 each Garlic cloves, chopped
2 each Inch piece ginger, chopped
4 oz Tomatoes
1 each Green bell pepper, chopped
2 each Chiles, chopped
Instructions:
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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