Okra Curry (Bindi Bhajee)

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 asafetida powder

Directions

1. 1

   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.

2. 2

   Heat the oil and fry Spices 1 for two or three minutes.

3. 3

   Add the onion, garlic and ginger and fry for 10 minutes. Stir regularly.

4. 4

   Meanwhile make Spices 2 into a paste with a little water. Add to the onion mix and fry for a further 10 minutes.

5. 5

   Add the okra, tomatoes, green pepper, chillies and a little water and simmer for 30 minutes, adding water as needed.