| 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.
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