Title: Bhindi (okra) curry
 Categories: Side dish, Indian, Vegetables
      Yield: 1 Batch
 
      1 ts Mustard seed
      1 ts Coriander seed
    1/2 ts Fenugreek seed
           -- slightly crushed
      1 ts Ground turmeric
      2 ts Ground cumin
      2 ts Paprika
    1/2 ts Asafoetida
     12 oz Okra
      3 tb Mustard oil
      1 md Onion, chopped
      2    Garlic cloves, chopped
      2    Inch piece ginger, chopped
      4 oz Tomatoes
      1    Green bell pepper, chopped
      2    Chiles, chopped
 
  Wash the okra, 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 pan or the mustard seeds will leap out all over the kitchen!).
  Add garlic, onion and ginger; fry gently for about 10 minutes more.
  Make the ground spices into a paste with a little water, add to the
  pan and fry for a further 10 minutes. Add okra, tomatoes, green
  pepper and chiles. Cover and simmer very slowly until the okra is
  tender but not sloppy (about 15-20 minutes). Serves 3-4 as a main
  course, 5-6 as a side vegetable.