Okra Curry (Bindi Bhajee)

Baz's Note:

From Pat Chapman's Curry Club, Indian Restaurant Cookbook

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 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
• ½ teaspoon fenugreek seeds , slightly crushed

Spices 2

• 1 teaspoon turmeric
• 2 teaspoons cumin seeds
• 2 teaspoons paprika
• ½ teaspoon asafetida powder

Directions:

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. Heat the oil and fry Spices 1 for two or three minutes.
3. Add the onion, garlic and ginger and fry for 10 minutes. Stir regularly.
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. Add the okra, tomatoes, green pepper, chillies and a little water and simmer for 30 minutes, adding water as needed.