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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