Food and cooking tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Cooking safety

Consider using a thermostatically controlled deep fat fryer.
If you've consumed alcohol, don't be tempted to cook with a chip pan.

Bhindi (Okra) Curry Recipe

	Category	Side Dish Recipes
	Views	33
	Ratings	0

Ingredients And Procedures

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 ea Garlic cloves, chopped

2 ea Inch piece ginger, chopped

4 oz Tomatoes

1 ea Green bell pepper, chopped

2 ea 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.

Rate this recipe!

Post this recipe to your site

<h1>Bhindi (Okra) Curry</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ts Mustard seed <P>1 ts Coriander seed <P>1/2 ts Fenugreek seed <P>-- slightly crushed 1 ts Ground turmeric <P>2 ts Ground cumin <P>2 ts Paprika <P>1/2 ts Asafoetida <P>12 oz Okra <P>3 tb Mustard oil <P>1 md Onion, chopped <P>2 ea Garlic cloves, chopped <P>2 ea Inch piece ginger, chopped <P>4 oz Tomatoes <P>1 ea Green bell pepper, chopped <P>2 ea Chiles, chopped <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-file.co.uk" title="Free recipe">free recipes</a>