Bhindi (Okra) Curry Recipe
Servings: 1
Ingredients
- 1 tsp mustard seed
- 1 tsp coriander seed
- 1/2 tsp fenugreek seed, - slightly crushed
- 1 tsp grnd turmeric
- 2 tsp grnd cumin
- 2 tsp paprika
- 1/2 tsp asafoetida
- 12 ounce okra
- 3 Tbsp. mustard oil
- 1 med onion, minced
- 2 x garlic cloves, minced
- 1 x 2 inch piece ginger, minced
- 4 ounce tomatoes
- 1 x green bell pepper, minced
- 2 x chiles, minced
Directions
- Wash the okra, top and tail, and cut into approximately 1/4" pcs (or possibly leave whole after topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 min (cover the pan or possibly the mustard seeds will leap out all over the kitchen!). Add in garlic, onion and ginger; fry gently for about 10 min more. Make the grnd spices into a paste with a little water, add in to the pan and fry for a further 10 min. Add in okra, tomatoes, green pepper and chiles. Cover and simmer very slowly till the okra is tender but not sloppy (about 15-20 min).
- Serves 3-4 as a main course,5-6 as a side vegetable.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 657g | |
| Calories 610 | |
| Calories from Fat 404 | 66% |
| Total Fat 45.87g | 57% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 1756mg | 50% |
| Total Carbs 48.96g | 13% |
| Dietary Fiber 18.2g | 61% |
| Sugars 13.64g | 9% |
| Protein 12.03g | 19% |
