The Vegetarian Curry Bible

Mustard & Spinach Curry

by daawat.com

Okra (Bhindi)

(Serves 6)

Ingredients:

•

1 lb okra

2 small Onions

2 small Tomatoes

1/4 tsp Turmeric

to taste Salt

Red pepper (optional)

Oil for frying

•

1 kg sarson (mustard greens), chopped finely

1/4 kg spinach, chopped finely

2 cms piece ginger, minced

cloves garlic, minced

2 green chilies, minced

2 red chilies

2 tbsp gram flour, sieved

1 tbsp butter

tbsp ghee or butter

Method:

Wash the okra and dry it thoroughly. Cut off the heads and cut into small

circles. Chop the onions and tomatoes separately. Deep fry the okra until very

brown. Remove from heat and set aside. Pour out some oil.

Add turmeric to hot oil. Add the onions and fry until golden brown. Add the

fried okra, salt, pepper, and tomatoes.

Salt to taste

Method:

3. Cover and bake at 250 deg F for 15 minutes.

Boil both the mustard greens and spinach leaves till soft. Remove

excess water and mash the leafy vegetables well and reserve.

Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red

chilies.

When the masala has been browned, add the mashed leafs and salt.

Mix the gram flour in a little water and add to the above mixture.

Simmer for at least 30 minutes.

Serve, topped with a spoon of butter, with makki (maize flour) ki roti.

Serves: 6

Preparation time: 1 hour 30 minutes