Monday, April 12, 2010

Bhindi masala with gravy/ Spicy Okra with Cashewnut gravy

Bhindi or okra lightly spiced with cashewnut gravy makes a wonderful side dish for rotis and rice. I made this bhindi masala for rice. I had adapted this recipe from Mallika Badrinath's cookbook.

Ladys finger/ okra/ Bhindi- 2 1/2 cups ( chopped about 1 inch)
Tomatoes- 3 (chopped)
turmeric powder- 1/4 tsp
corriander powder- 1 1/2 tsp
cumin powder- 1 tsp
chilli powder- 1 tsp
fennel seeds- 1/2 tsp
hing/ asafoetida- a pinch
poppy seeds (Khus-Khus)- 2 tsp
cashews- 10
yogurt- 2-3 tbsp
salt to taste
oil - 3 tbsp
cilantro( coriander leaves) to garnish

Soak the cashews in water for half an hour and grind it to paste along with poppy seeds. Wash the bhindi and dry it so that the bhindi doesn't become too slimy when you chop them. Cut them lengthwise about 1 inch. Heat 2 tbsp of oil in a pan and pan fry the bhindi until brown and set it aside. Heat 1 tbsp of oil. Add fennel seeds, when it splutters add a pinch of hing, turmeric, coriander powder, cumin powder, chilli powder and the ground paste and fry them for a minute. Add the tomatoes and a little water and fry them until they become tender. Now add the yogurt and the fried bhindi and allow them to cook for 5 minutes. Remove from heat and garnish with cilantro.

Note: Instead of pan frying the bhindi can also be deep fried.

1 comment:

  1. Looks delicious and I love how easy to follow the recipes are. Would love to try it out.
    Restaurant Near Laxmi Nagar


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