CURRIED OKRA, MUSHROOMS AND GARBANZO BEANS

Curried Okra, Mushrooms and Garbanzo Beans image

Provided by love4culinary

Categories Curries

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 22

4 cloves garlic, chopped roughly
1 inch fresh gingerroot, peeled and chopped roughly.
2 fresh red chilies, seeded and chopped (use more or less to your tastes)
3/4 cup cold water
1 tablespoon safflower oil (vegetable or sunflower will work too)
1 1/4 teaspoons coriander seeds
1 teaspoon cumin seed
1 1/4 teaspoons ground cumin
2 green cardamom pods, seeds removed and then ground
1/4 teaspoon ground turmeric
14 ounces chopped tomatoes
3/4 lb mushroom (you can cut them if they are too large)
8 ounces garbanzo beans (cooked)
8 ounces okra, trimmed and cut into 1/2 inch slices
2 tablespoons cilantro, chopped
1 large ripe mango, weight equally approximately 1 1/4 pounds
1 clove garlic, crushed
1 yellow onion, finely chopped
2 teaspoons gingerroot, grated
1 -2 fresh red chile, seeded and chopped finely (more or less to your tastes)
1 pinch salt
1 pinch sugar

Steps:

For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
Mix in the rest of the ingredients and set aside.
For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
Stir again, and then bring to a boil.
Reduce your heat and then cover and simmer for 5 minutes.
Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
Remove from heat and add your chopped cilantro, stirring lightly.
Serve with your mango relish and rice (I like it with basmati).