Bindi Tori (Okra curry)

Cook, eat and celebrate your own connections with trees: Pomegranate, Cloves,

Cinnamon.

Ingredients

- 1 lb bindi (okra)

- 3 onions

- 1 tin tomatoes

- 1 garlic cube / 6 cloves

- 1 ginger cube

- ¼ tsp turmeric

- 1 tbsp salt

- 1 ½ tsp red chilli

- 1 level tsp pomegranate powder

- 2 tbsp fresh coriander

- 4 fresh green chillies

- 1 tsp garam masala

- 2 tsp paprika

- ½ cup oil

Instructions:

• Put the bindi (uncut okra) in a bowl and allow it to soak. Then after a while wash it then cut. However if the okra is cut do not wash it as it doesn’t come out the same.

• Leave it to dry and drain the water.

• Cut off the heads and tails, and split it through the middle. Check if it is clean (if it is black then throw it away as there is a bug in it) and then cut it into inch-sized pieces.

• In an ovenproof tray spread out the cut okra then put the tray in a preheated oven at 150°C for 5 minutes.

• Meanwhile just cut the onions up into long strands.

• In a very large saucepan add the oil and then light brown the onions. Add the tomato and spices and cook for 5 minutes. Add the okra. Stir well for a while. Add the coriander. Put the lid on for 10 minutes.

• You should find that it is ready now. Serve hot, with rotis (chapattis).

Recipe written by members of the Awaz Utaoh Group