Okra Curry (Bindi Bhajee) - cooking recipe

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 asafoetida powder

Preparation

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.