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Monday, October 19, 2020

TOMATO BHINDI


INGREDIENTS:

Okra / Bhindi
 400 gms
Tomato
2 medium - chopped
Oil
1 tbsp
Mustard seeds
½ tsp
Curry leaves
1 sprig
Salt
As per taste
Turmeric powder
¼ tsp
Red chili powder
½ tsp
Coriander powder
1 tsp

METHOD:
  • Wash the okras and pat dry the okras in a kitchen towel. Trim the both ends of okra and cut into ½ inch roundels.
  • Heat ½ tbsp oil and add the chopped okra, ¼ tsp red chili powder, ½ tsp coriander powder and 1/8 tsp turmeric powder.
  • Mix well and cook on low heat uncovered until the okras are roasted crisp. Stir in between to get even roasting. Remove from heat and transfer to a plate.
  • Heat the remaining oil, add mustard seeds and curry leaves. As seeds splutter, add the chopped tomatoes, salt, turmeric powder, ¼ red chili powder and ½ tsp coriander powder.
  • Cook until tomatoes turn mushy and oil separates from side. Add the roasted okra pieces and mix well to coat the okra in tomato gravy.
  • The okra should have little crunch and not turn mushy, so mix the okra in tomato just before serving. Check for seasoning and cook for 1-2 mins. Remove from heat.
  • Serve the tomato bhindi hot.


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