Okra Curry (Bindi Bhajee)

From Pat Chapman's Curry Club, Indian Restaurant Cookbook

• Ready In: 1 hr 5 mins
• Serves: 4

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

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.