Okra Curry (Bindi Bhajee)
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 350 g okra
- 44.37 ml mustard oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 19.71 ml fresh ginger, finely chopped
- 115 g fresh tomatoes (or tinned)
- 1 green pepper, finely chopped
- 4 green chilies, finely chopped
-
Spices 1
- 4.92 ml mustard seeds, slightly crushed
- 4.92 ml coriander seed, slightly crushed
- 2.46 ml fenugreek seeds, slightly crushed
-
Spices 2
- 4.92 ml turmeric
- 9.85 ml cumin seeds
- 9.85 ml paprika
- 2.46 ml 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.
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RECIPE SUBMITTED BY
Baz231
Australia
I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!