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Bhindi Curryvegetables, indian, side dish 1 teaspoon mustard seed 1 teaspoon coriander seed 1/2 teaspoon fenugreek seed - slightly crushed 1 teaspoon ground turmeric 2 teaspoon ground cumin 2 teaspoon paprika 1/2 teaspoon asafoetida 12 oz okra 3 tablespoon 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 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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