Ingredients

• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon asafetida
• 12 oz okra
• 3 tablespoons mustard oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 2-inch piece ginger, chopped
• 4 oz tomatoes
• 1 green bell pepper, chopped
• 2 chilies, chopped

Directions

• Directions
• Wash the okra, top and tail and cut into approximately ¼ inch 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 chilies.
• Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes).