This is my version of a traditional Rajasthani recipe. It is a simple okra curry with some garlicky flavour and can be made in a jiffy. I made it more spicy and tangy to suit my taste. It is cooked dry, to be had with chapattis, but I sometimes have it as a side dish with plain dal-chawal. Please check below a step by step guide with pictures to prepare this delicacy.
- 500 gms. bhindi (Okra), cut into 1" thickness
- 2-3 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 2 tbsp. garlic, chopped
- 1-2 tbsp. roasted chickpea flour
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. oriander powder
- 1 tsp. lemon juice
- 2 tbsp. coriander leaves
Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Add the garlic and asafoetida. Fry till the garlic changes colour.
Add the besan and saute till it changes colour and you get a nice aroma. Immediately add the bhindi, salt, turmeric powder, coriander powder and red chili powder.
Mix everything well and cook, covered on a medium flame till done. Sprinkle water and stir at intervals.
Heat oil in a pan and temper with cumin seeds. Saute for a few
seconds.
Add the garlic and asafoetida. Fry till the garlic changes colour.
Add the besan and saute till it changes colour and you get a nice
aroma.
Immediately add the bhindi, salt, turmeric powder, coriander
powder and red chili powder.
Mix everything well and cook, covered on a medium flame till
done. Sprinkle water and stir at intervals.
When done, add coriander leaves....
....and lemon juice. Give it a stir and switch off the flame.
Serve as a side dish with either chapatti or rice.
Comments
Post a Comment