Ingredients

1 tsp. mustard seed
1 tsp. coriander seed
1/2 tsp. fenugreek seed
Slightly crushed
1 tsp. ground turmeric
2 tsp. ground cumin
2 tsp. paprika
1/2 tsp. asafoetida
12-ounce okra
3 Tbsp. mustard oil
1 medium onion, chopped
2 each garlic cloves, chopped
2 each inch piece ginger, chopped
4 ounce tomatoes
1 each green bell pepper, chopped
2 each chiles, chopped

Cooking Instructions

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 to 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 to 20 minutes ).
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)