Masala bhindi ( okra ) and spicy thai vegetable curry

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

1) Spicy Thai vegetable curry:

• 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

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Preparation

• 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.
• 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.
• 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.
• 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.
• 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.