Exotic Vegetable Curry
| Yield: | 4 servings |
| Categories: |
| 2 | tb | Groundnut oil |
| 1 | lg | Onion; chopped |
| 1 | tb | Ground cumin |
| 1 | tb | Ground coriander |
| 1 | tb | Turmeric |
| 2 | Bird eye chillies; deseeded and finely | |
| (2 to 3) | ||
| ; chopped | ||
| 2 | Cloves garlic; crushed | |
| 250 | g | Okra; topped, tailed and |
| ; cut into 2cm | ||
| ; (1inch) pieces | ||
| ; (8oz) | ||
| 1 | Dudhi; peeled and finely | |
| ; sliced | ||
| 250 | g | Tindori; topped, tailed and |
| ; halved (8oz) | ||
| 2 | 400 g cans chopped tomatoes | |
| 150 | ml | Vegetable stock; ( 1/4 pint) |
| Approximately 10 fresh curry leaves | ||
| 1 | bn | Fresh coriander |
| Salt | ||
| Natural yogurt to serve |
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