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Recipe Name: Bhindi (okra) Curry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

1 Teaspoon(s) Mustard seed
1 Teaspoon(s) Coriander seed
1/2 Teaspoon(s) Fenugreek seed
slightly crushed
1 Teaspoon(s) Ground Turmeric
2 Teaspoon(s) Ground cumin
2 Teaspoon(s) Paprika
1/2 Teaspoon(s) Asafoetida
12 Ounce(s) Okra
3 Tablespoon(s) Mustard oil
1 Onion, chopped
2 Garlic cloves, chopped
2 Inch piece ginger, chopped
4 Ounce(s) 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.

Nutrition (calculated from recipe ingredients)
Calories: 282
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 1082.8mg
Potassium: 1669.6mg
Carbohydrates: 55g
Fiber: 17.4g
Sugar: 21.5g
Protein: 12.6g

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