Bhindi Curry Recipe

Ingredients
• 2 garlic clove (laung) chopped
• 3 tlbsp mustard oil (sarson ka tel)
• 4 oz tomato (tamatar)
• 1green pepper chopped
• 1tsp coriander seed
• 1tsp mustard seed (Raai)
• 1/2 tsp asafoetida (hing)
• 2 green chillies chopped
• 1/2 tsp fenugreek seed (Methi Dana) slightly crushed
• 12 oz okra (bhindi)
• 2 inch ginger chopped
• 1medium onion (pyaj) chopped
• 1tsp ground turmeric (haldi)
• 2 tsp red chilly powdered
• 2 tsp ground cumin

Method
Wash the bhindi, top and tail, and cut into approximately 1/4″ 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 pot when the mustard seeds sputter. Mix in garlic, onion and ginger, fry gently for about 10 minutes more. Make the ground spices into a paste with a little water, mix in to the pot and fry for a further 10 minutes. Mix in bhindi (ladies finger), tomatoes, green pepper and chillies.Cover and simmer (boil slowly at low temperature) until the bhindi is soft but not sloppy (about 15-20 minutes).