1 tsp mustard seed
1 tsp coriander seed
0.5 tsp fenugreek seed (slightly crushed)
1 tsp ground turmeric
2 tsp ground cumin
2 tsp paprika
0.5 tsp heenj (asafoetida)
12 oz (350g) okra
3 tbsp (45ml) mustard oil
1 medium onion, chopped
2 cloves garlic, chopped
2 inch (5cm) piece ginger, chopped
4 oz (100g) tomatoes
1 green pepper, chopped
2 chillies, chopped
Wash the okra, top and tail and cut into approx 0.25 inch 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 & ginger and 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 chilli, cover and simmer very slowly
until the okra is tender but not sloppy (about 15-20 minutes). Salt to taste.
Serves 3-4 as a main course, 5-6 as a side vegetable.