Garlic – 4 cloves, roughly chopped
Fresh Ginger – 1 inch piece, roughly chopped
Red Chillies – 1 or 2, fresh, seeded and chopped
Cold Water – 3/4 cup
Sunflower Oil – 1 tblsp
Coriander Seeds – 1 tsp
Cumin Seeds – 1 tsp
Ground Cumin – 1 tsp
Seeds from 2 Green Cardamom Pods, ground
Pinch of Ground Turmeric
Tomatoes – 400 gms, chopped
Mushrooms – 6 cups, quartered if huge
Okda – 225 gms, trimmed and sliced
Fresh Coriander – 2 tblsp, chopped
Basmati Rice – to serve
For the Mango Relish:
Mango – 1 large ripe, about 500 gms
Garlic – 1 small clove, crushed
Onion – 1 small, finely chopped
Fresh Root Ginger – 2 tsp, grated
Fresh Red Chilli – 1, seeded and finely chopped
Salt – a pinch
Sugar – a pinch
1. To make the mango relish, peel the mango, cut the flesh off the stone and chop it finely. Put it in a bowl. Mash with a fork and mix in the garlic, onion, ginger, chilli, salt and sugar. Set aside.
2. Put the garlic, ginger, chillies and 3 tblsp of the water in a blender and blend to a smooth paste.
3. Heat the oil in a large pan. Add the coriander and cumin seeds and the ground cumin, ground cardamom and turmeric and cook for 1 minute until aromatic. Scrape in the garlic paste, then add the tomatoes, mushrooms and okra. Pour in the remaining water. Stir to mix well and bring to the boil. Reduce the heat, cover and simmer the curry for 5 minutes.
4. Remove the lid, increase the heat slightly and cook for 5-10 minutes more, until the okra is tender. Stir in the fresh coriander and serve with the rice and the mango relish.