Okra, or Bhindi, fried in mustard and ajwan seeds.
Use as an accompaniment to a main curry dish.
This recipe rquires the use of a microwave oven to allow the okra to cook without going slimy.
Preparation Time: 5 minutes
Cooking Time: 10 minutes (approx)
Herbs and Spices Required:
1/2 tsp Ajwan Seeds
1/2 tsp Asafoetida
1/2 tsp Ground Chilli
1/2 tsp Black Mustard Seed
1/2 tsp Yellow Mustard Seed
1/2 tsp Turmeric
1 lb okra (bhindi, or lady's fingers) cut into 1/2 inch pieces
2 tsp oil
1/2 tsp salt
Herbs and Spices as listed above
Arrange the okra in a single layer on a microwave proof plate, and cook on high in the microwave for 4 minutes. You may need to cook the okra in several batches.
Heat the oil in a large frying pan over a medium-high heat. Add the mustard seeds and the ajwan seeds. Fry until the mustard seeds start to pop. Add the okra, turmeric, asafoetida, salt and chilli powder and fry for 2 minutes. Serve.