Bhindi (Okra) Curry
Bhindi (Okra) Curry, a side dish recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Bhindi (Okra) Curry
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 ea Garlic cloves, chopped
- 2 ea Inch piece ginger, chopped
- 4 oz Tomatoes
- 1 ea Green bell pepper, chopped
- 2 ea Chiles, chopped
Method
- 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.
More Side Dish recipes
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- Bits-O-Barley Polenta
- Bok Choy
- Braised Vegetables
- Broccoli with Lemon Sauce
- Brussels Sprouts a La Greque