Amount
Ingredient
Preparation



1
teaspoon
mustard seed





1
teaspoon
coriander seeds





1/2
teaspoon
fenugreek seeds

slightly crushed



1
teaspoon
turmeric

ground



2
teaspoons
cumin

ground



2
teaspoons
paprika





1/2
teaspoon
asafetida





12
ounces
okra





3
tablespoons
mustard oil





1
medium
onion

chopped



2
each
garlic cloves

chopped



2
each
gingerroot

inch pieces



4
ounces
tomatoes





1
each
green bell pepper





2
each
red chiles

 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 1 minutes more.

Make the ground spices into a paste with a little water, add to the pan and fry for a further 1 minutes.

Add okra, tomatoes, green pepper and chiles.

Cover and simmer very slowly until the okra is tender but not sloppy (about 15-2 minutes).

Serves 3-4 as a main course, 5-6 as a side vegetable.