Okra Curry (Bindi Bhajee) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Pat Chapman's Curry Club, Indian Restaurant Cookbook 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 |
1 teaspoon mustard seeds, slightly crushed |
1 teaspoon coriander seed, slightly crushed |
1/2 teaspoon fenugreek seeds, slightly crushed |
1 teaspoon turmeric |
2 teaspoons cumin seeds |
2 teaspoons paprika |
1/2 teaspoon asafetida 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.
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