Vegetable time friends!! I learned this recipe from http://babliskitchen.blogspot.in. Hubby loves bhindi, but my cooking usually restricted to bhindi posto ( poppy seed paste) , bhindi sorshe ( mustard Paste) or fry. Found this very useful page as well as recipe and the dinner was enjoyable.
Ingredients
- Okra / bhindi-500 gms.
- Mustard paste with green chillies - 1 tbsp
- Onion paste - 2 tbsp
- Onion seeds /kalaunji /kalajeera - 1/2 tsp
- Turmeric powder - 1 tsp
- Kashmiri red chilli powder - 1 tsp
- Fresh cream - 4 tbsp
- Salt
- Sugar
- Mustard oil
Lightly fry the Okra with some salt and turmeric powder and keep aside.
Add some more mustard oil in the kadai and add kalaunji / kalo jeere /onion seeds, then add onion paste, fry till it becomes golden brown, add turmeric and red chilli powder, salt, 1/2 teaspoon of sugar. Strain the mustard paste and add. Stir fry over very low flame.
When masalas are done, add fried okra / bhindi and mix well with the masalas. Fry over medium heat for 2-3 minutes.
Add fresh cream and sprinkle some water. Continue cooking over low heat. Do not cover the pan /kadai. When the gravy turns a little thick switch off the burner. Okra is a very tender vegetable, if it is overcooked, it will turn slimy which we don't like. It should be cooked through and at the same time should remain firm.
Remove from Kadai and serve with Roti.
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