Bhindi bhaji recipe - Telegraph 2 dried chillies or 1 tsp mild chilli powder 1 large red onion, chopped 3 garlic cloves, finely chopped 3cm ginger, peeled and chopped A bunch of coriander, leaves picked and roots finely chopped 1 x 400g tin of plum tomatoes or 4 fresh plum tomatoes, chopped 300g/10.5oz okra (bhindi), washed, dried, ends trimmed Juice of 2 limes Yogurt, to serve Place a wide, heavy pan over a medium-high heat and add a good splash of oil. When it's hot, add the cumin seeds. As soon as they begin to crackle, add the turmeric, coriander seeds and dried chilli. After a few seconds, add the onion, garlic, ginger and coriander roots. Immediately turn the heat down, season with a little salt, and leave to cook slowly for 15 minutes. Turn the heat up again and add the tomatoes. Cover and cook for about six minutes, then add the okra and cook for a further six minutes. Check that the okra is cooked, adjust the seasoning, then roughly chop the coriander leaves and stir them through along with some lime juice. Serve with chapati. Stevie Parle's curry recipes Venison biryani recipe Duck and potato massaman curry recipe Lentil and vegetable sambar recipe