Recipe for Bhindi (Okra) Curry 
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Yield:
1
Ingredients:
Amount Ingredient
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 tbl mustard oil
1 med onion, chopped
2 x garlic cloves, chopped
1 x 2 inch piece ginger, chopped
4 oz tomatoes
1 x green bell pepper, chopped
Instructions:
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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