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 ea Garlic cloves, chopped 2 ea Inch piece ginger, chopped 4 oz Tomatoes 1 ea Green bell pepper, chopped 2 ea 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.