Prep Time : 20 mins
Cook Time: 20 mins
Serves: 3
Cook Time: 20 mins
Serves: 3
3 tablespoon oil
250 grams bhindi / okra
1 small onion
1/2 teaspoon mustard seeds
Few curry leaves
1/4 teaspoon turmeric powder
1/2 teaspoon Kashmiri chili powder
1/2 teaspoon jaggery
1 tablespoon thick coconut milk
3/4 teaspoon tamarind paste
Few coriander leaves
For Masala Paste :
1 tablespoon roasted peanuts
1 tablespoon sesame seeds
2 dried red chili
1 garlic
1/2'' ginger
Water as required
Directions
1) First let's make the masala paste. Dry roast roasted peanuts, sesame seeds, dried red chili for 2 minutes in low flame.
2) Grind this with ginger, garlic and water to a fine paste. Keep this aside.
3) Heat oil in a pan and fry bhindi/okra until it fully cooked. Remove it from the pan and keep it aside.
4) In the same pan splutter mustard seeds and curry leaves .
5) Add onion and fry until it's golden brown.
6) Add turmeric powder and Kashmiri red chili powder . Mix well.
7) Time to add ground masala paste. Saute for 1 min.
8) Add tamarind water and jaggery. Mix well.
9) Pour 1 cup of water. Mix well and close the pan. Cook this for 2-3 minutes.
10) Open the pan coconut milk and add fried bhindi. Simmer until it reach your required consistency.
11) Turn off the flame and garnish with coriander leaves.
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