Mushroom And Okra Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 garlic cloves, peeled and roughly chopped
• 1 inch piece fresh gingerroot, peeled and roughly chopped
• 2 fresh red chilies, seeded and chopped
• 3/4 cup cold water
• 1 tablespoon vegetable oil
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• 2 green cardamom pods
• 1/8 teaspoon ground turmeric
• 1 (14 ounce) can peeled and chopped tomatoes
• 1 lb mushroom, halved (or quartered, if large)
• 8 ounces okra, washed, dried and trimmed
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 remove the seeds from the cardamom pods and grind in a mortar and pestle. set aside.
• 2 with either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. set aside.
• 3 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.
• 4 uncover and cook the curry for 10 minutes more, or until the okra is tender.
• 5 serve hot, garnished with the cilantro and accompanied by rice and a tangy indian relish.