Exotic Vegetable Curry

Ingredients:

2 tb Groundnut oil
1 lg Chopped Onion
1 tb Ground Cumin
1 tb Ground Coriander
1 tb Turmeric
2 Bird Eye Chillies; deseeded & Chopped
2 Cloves garlic; crushed
250 g Okra; Chopped, tailed & Cut into 2 cm
1 Dudhi; peeled & finely sliced
350 g Tindori; topped, tailed & halved
800 g Chopped tomatoes
150 ml Vegetable stock
10 Fresh curry leaves
1 bn Fresh Coriander
Salt
Natural Yogurt to serve

Preparation:

Heat the oil in a large saucepan or flameproof casserole. Add the onion, cumin, coriander and turmeric and cook for 3-4 minutes, stirring occasionally. Stir in the chillies and garlic and cook for a further 2 minutes. Meanwhile, simmer the okra in lightly salted water for 5 minutes. Drain well and add to the spices with the prepared dudhi and tindori. Cook for 5 minutes, stirring occasionally. Add the tomatoes, stock, curry leaves and half the coriander. Bring to the boil and simmer gently for 40 minutes, stirring occasionally. Remove the curry leaves and add salt to taste. Serve topped with natural yogurt and the remaining chopped coriander.