Okra Curry (Bindi Bhajee)

Name: Okra Curry (Bindi Bhajee)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 350 g okra; 3 tablespoons mustard oil; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 4 teaspoons fresh ginger, finely chopped; 115 g fresh tomatoes (or tinned); 1 green pepper, finely chopped; 4 green chilies, finely chopped; 1 teaspoon mustard seeds, slightly crushed; 1 teaspoon coriander seed, slightly crushed; 1/2 teaspoon fenugreek seeds, slightly crushed; 1 teaspoon turmeric; 2 teaspoons cumin seeds; 2 teaspoons paprika; 1/2 teaspoon asafoetida powder

Submitted by Baz231

"From Pat Chapman's Curry Club, Indian Restaurant Cookbook"

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 4

ingredients

350 g okra
3 tablespoons mustard oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4 teaspoons fresh ginger, finely chopped
115 g fresh tomatoes (or tinned)
1 green pepper, finely chopped
4 green chilies, finely chopped
Spices 1
1 teaspoon mustard seeds, slightly crushed
1 teaspoon coriander seed, slightly crushed
¹⁄₂ teaspoon fenugreek seeds, slightly crushed
Spices 2
1 teaspoon turmeric
2 teaspoons cumin seeds
2 teaspoons paprika
¹⁄₂ teaspoon asafoetida powder

directions

Wash the okra and cut off the stalks. Prick them 2 or 3 times but don't chop them. Blanch in a little boiling water for at least 5 minutes. Strain and discard the water, which will be fairly sticky. Wash the okra in cold water.
Heat the oil and fry Spices 1 for two or three minutes.
Add the onion, garlic and ginger and fry for 10 minutes. Stir regularly.
Meanwhile make Spices 2 into a paste with a little water. Add to the onion mix and fry for a further 10 minutes.
Add the okra, tomatoes, green pepper, chillies and a little water and simmer for 30 minutes, adding water as needed.