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Ingredients
Serves 8
- 400g Okra sliced in 1/2cm rings
- 1 small onion finely chopped
- 10 cloves garlic, crushed
- 4 TSP ginger puree
- 2 cayenne chillies finely sliced
- 1/2 teaspoon chilli powder
- 1/2 teaspoon garam Massalla
- 2 teaspoons curry powder
- 1 TSP fennel seeds
- Half cup red wine vinegar
- 12 TBSP sugar
- 500ml water
- 15 tablespoons olive oil
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Method
| Fry the onions gently until golden on a very low heat with the veg oil, with all the spices, ginger and garlic. Add the Okra (Bhindi) to the pan with all the remaining ingredients except the vinegar. Simmer on a medium heat until the water has mostly evaporated. Pour on the vinegar and simmer for a further 5 minutes. Pour the contents into an air tight jar and store in the fridge for up to two weeks. |
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© Gavin McArdell 1997-2012. All rights reserved.
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