Mushroom and Okra Curry
4 garlic cloves, roughly chopped
1 inch piece of fresh root ginger, peeled and roughly chopped
1/2 fresh red chilies, seeded and chopped
3/4 cup cold water
1 tablespoon vegetable oil
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground cumin
2 green cardamom pods, seeds removed and ground, or 1 tsp ground cardamom
pinch of ground turmeric
14 oz can chopped tomatoes, or 4 fresh tomatoes, chopped
1 lb mushrooms, sliced or quartered
1/2 lb okra, trimmed and cut into 1/2 inch slices
2 tablespoons chopped fresh cilantro
For the mango relish:
1 large ripe mango
1 small garlic clove, crushed
1 onion, finely chopped
2 tsp fresh ginger, grated
1 fresh red chili, seeded and finely chopped
pinch of salt and sugar
To make the mango relish, peel the mango and cut off the flesh from the stone. In a bowl, mash the mango flesh with a fork or process in a food processor or blender. Mix in the rest of the relish ingredients. Set to one side.
To make the curry:
Place the garlic, ginger, chilies and 3 tablespoons of the water in a blender or food processor and process until smooth.
Heat the oil in a large saucepan. Add the whole coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, ground cardamom and ground turmeric and cook for about 1 minute more.
Add the garlic paste, tomatoes and remaining water. Stir to mix well, then add the mushrooms and okra. Stir again, then bring to a boil. Reduce the heat, cover and simmer for 5 minutes.
Remove the cover, turn up the heat slightly and cook for another 5-10 minutes, until the okra is tender but not too soft.
Stir in the fresh coriander and serve with the mango relish and rice.