| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Side dish, Indian, Vegetables | 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 | Garlic cloves, chopped | |
| 2 | Inch piece ginger, chopped | |
| 4 | oz | Tomatoes |
| 1 | Green bell pepper, chopped | |
| 2 | 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.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”