Masala Bhindi ( okra ) and Spicy Thai vegetable curry

Masala Bhindi

Serves : 4-6

Ingredients

500 g bhindi (okra )
2 onions, sliced
1 tablespoon cooking oil
1 ½ teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon turmeric powder
¼ teaspoon sweet paprika powder
2 cloves garlic, crushed
1 long green chilli , chopped
1 spring curry leaves
½ teaspoon ground ginger
½ cup ( 125 ml ) water
30 ml tomato paste
1 tablespoon white vinegar
1 teaspoon sugar
Salt to taste
1 tablespoon fresh chopped coriander leaves
¼ teaspoon garam masala powder

Method

1, Heat oil in large pan , fry onions until browned lightly. Add cumin seeds and stir well , until seeds starts to pop. Add garlic , chopped green chilli , curry leaves, salt to taste coriander powder , turmeric powder , paprika and ginger, stir well until fragrant.

2, Add bhindi , stir to coat in the spice mixture. Add water, tomato paste, vinegar and sugar; boil then immediately simmer, cover with a lid, cook for about 15 ? 20 minutes , stirring occasionally, or until bhindi is tender. Just before serving , stir in coriander leaves and sprinkle with garam masala powder.

Spicy Thai vegetable curry

Serves : 4

You need

4 carrots , peeled and cut into chunks
225 g pumpkin, peeled, deseeded and cut into cubes
2 shallots, chopped finely
2 garlic cloves , chopped
1- Inch piece fresh galangal , sliced
1 lemon grass stalk, cut white part and chopped finely
4-6 springs Thai basil
2 red chillies, deseeded and chopped
3 tablespoon Thai yellow curry paste
2 tablespoon cooking oil
150 ml vegetable stock
400 ml coconut milk
25 g toasted pumpkin seeds , to garnish

Method

1, Pour the stock into a large saucepan and bring to boil. Add the galangal, half the garlic , the lemon grass and chillies and simmer for 5 minutes. Add the carrots and pumpkin and simmer for 5 ? 6 minutes, until tender.

2, Meanwhile , heat the oil in a wok or frying pan and stir- fry the shallots and the remaining garlic for 2- 3 minutes. Add Thai yellow curry paste and stir-fry for 1- 2 minutes.

3, Stir the shallot mixture into sauce pan and add the coconut milk and basil. Simmer for 2- 3 minutes. Serve hot ,sprinkled with the toasted pumpkin seeds.