1 ts Mustard seed
1 ts Coriander seed
1/2 ts Fenugreek seed
-- slightly crushed
1 ts Ground turmeric
2 ts Ground cumin
2 ts Paprika
1/2 ts Asafoetida
12 oz Okra
3 tb Mustard oil
1 md Onion, chopped
2    Garlic cloves, chopped
2    Inch piece ginger, chopped
4 oz Tomatoes
1    Green bell pepper, chopped
2    Chiles, chopped

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 2-3 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 15-20 minutes). Serves 3-4
as a main course, 5-6 as a side vegetable.