Ingredients
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4 garlic cloves, peeled and roughly chopped
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2 fresh red chilies, seeded and chopped
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3/4 cup cold water
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1 tablespoon vegetable oil
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1 teaspoon coriander seed
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1 teaspoon cumin seed
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1 teaspoon ground cumin
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2 green cardamom pods
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1/8 teaspoon ground turmeric
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1 (14 ounce) can peeled and chopped tomatoes
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8 ounces okra, washed, dried and trimmed
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2 tablespoons chopped fresh cilantro
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1 inch piece fresh gingerroot, peeled and roughly chopped
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1 lb mushroom, halved (or quartered, if large)
Instructions
- Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
- With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
- Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
- Uncover and cook the curry for 10 minutes more, or until the okra is tender.
- Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.