When PRIYA sent me an invite in FB and asked me if i was joining BSI-OKRA , i immediately said yes because bhendi is very regularly cooked in my house in some form of subzi. One of our favorite is bhendi dry subzi cooked in microwave and the other is this. This goes well with chapathi,pulka.
Adapted from the cookbook of Mrs Mallika badrinath
Bhendi/Okra 1/4 kg
Onion 2 to 3
Green chilli 1 or 2
Poppy seeds 2tsp
Jeera 1 tsp
turmeric powder 1/4 tsp
Chilli powder 1 tsp
Dhania powder 1 tsp
Garam masala 1 tsp
Hung curd 2 tbsp
Oil to fry
Salt to taste
Cut the Okra into 2 inch (approx) pieces.Slice the onions and cut the tomatoes finely
Deep fry the okra and keep aside.Do not make it very crisp
saute the onions till they turn translucent in the same oil. Let it cool.
In a pan dry roast the cashew and poppy seeds
Grind the onions with cashew and poppy seeds.
In a pan add jeera , green chillies and saute for a minute and then add the ground masala and fry for 3 to 4 minutes.
Now add the dry masala powders and saute for another 2 minutes.
Add the hung curds and fry for a minute .Add some water to makethe gravy little thin
Now add the cut tomatoes and cook with a lid closed for another 3 minutes, Now add the required amount of salt and further cook till a very good flavor emanates
Add the fried okra and coriander leaves and further cook for a minute
serve hot with chapathi or phulkas
Sending this to Priya who is hosting BSI this week BSI-OKRA and started by BIZ
Labels: Bhendi, cashew, garam masala, onion, poppy, subzi, tomato