Bhindi (okra) Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Side dish, Vegetables | 1 | Batch |
INGREDIENTS
| 1 | t | Mustard seed |
| 1 | t | Coriander seed |
| 1/2 | t | Fenugreek seed |
| slightly crushed | ||
| 1 | t | Ground turmeric |
| 2 | t | Ground cumin |
| 2 | t | Paprika |
| 1/2 | t | Asafoetida |
| 12 | oz | Okra |
| 3 | T | Mustard oil |
| 1 | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 1082.8mg
Potassium: 1669.6mg
Carbohydrates: 55g
Fiber: 17.4g
Sugar: 21.5g
Protein: 12.6g