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.
