1. Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside. 2. With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside. 3. Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes. 4. Uncover and cook the curry for 10 minutes more, or until the okra is tender. 5. Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish. ---------------------------------------------------------------------------
Nutrition
Ingredients
