Category: Curries
Rating: 3.69
Servings: 1


1 teaspoon mustard seed
1 teaspoon coriander seed
1/2 teaspoon fenugreek seed - slightly crushed
1 teaspoon ground turmeric
2 teaspoon ground cumin
2 teaspoon paprika
1/2 teaspoon asafoetida
12 oz okra
3 tablespoon mustard oil
1 medium onion, chopped
2 garlic cloves, chopped
2 inch piece ginger, chopped
4 oz tomatoes
1 green bell pepper, chopped
2 chiles, chopped

Directions: How to Cook Bhindi (Okra) Curry

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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Mixed Vegetable Curry
Spinach Ball Curry
Chickpea-Zucchini Curry
Basic Curry Sauce
Lamb Curry With Cardamom Cashew Rice

Recent comments and reviews for this recipe:

Bill writes:

Nice - put a couple of spoons of of veg stock in as well to keep it simmering

Posted on 19 Nov 2008, 16:32 ET

Keith writes:

Tried it and didnt like it. Better recipies elsewhere. Quite dissapointed

Posted on 17 Nov 2009, 13:52 ET

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