A very very long time ago...There was a time I would nt touch okra/Bhindi..forget eating it. Then we Moved into our own house and we started growing it. N with it I started eating bhindi sukhi bhaji...but with lots of ifs and buts...:)
N then after so many years I moved to bangalore.. And here I have very limited options for green vegetables... and I end up cooking okra atleast once every week. So, I am always looking out for its new variety. I still have one exception though..Bhindi with gravy..a complete no no for me.
So this other day, I was browsing through a weekly business magazine and stumbled upon an article about food. It contain such a yummy looking pic of bhindi jaipuri.. I researched a little and got to know,its deeply fried pakoda variety of Okra; to be eaten hot straight from kadai..
Since I did nt want that..I made few changes..with exact same look and it taste yummy as well.
U will Need: 250 gm of okra,1 large onion, Green Chillies, 8-10 garlic cloves, 1tspn of turmeric powder, 2 tspn of red chilli powder, 1 tspn of coriander powder, 1-2 tbspn of gram flour(besan), 4-5 drops of lemon, salt and cooking oil (2 tbspn)
Wash and let bhindi dry. Cut its both ends and throw them. Take remaining, cut into 2-21/2 inches of each.and then slit lengthwise each of the pieces.(See pic) Now take a bowl, add all the okra. Add all the dry masala powders; except besan. Mix it properly and Keep aside for 10-15 minutes.Shake after every 5 minutes so it absorbs maximum masala powders around them.
Meanwhile, peel,wash onion. Also peel garlic cloves. Now Finely slice onion into thin long pieces,(See pic)
Also cut garlic cloves into thin lengthwise pieces.
Heat oil in a deep , thick kadai/pan.Add Garlic cloves followed by onion,after few seconds.
Do not leave it unattended. Keep stirring it on highest level of medium flame.
Once the onion turned into crispy brown colour. turn the bowl of okra into kadai. Cook for another 2 minutes. Add salt. Mix it. Add drops of lemon. Add besan. Cook for another 5 minutes. Now turn the flame to its sim and cook for another 7-8 minutes; stirring now and then.
Best taste with plain parantha.
Tip of The Day: Make sure bhindi are small and tender ones(See pic). Dont dry it completely using paper or cloth. A little moisture is required in this case. U can easily replace lemon drops with Amchoor powder. Also u may use green chillies alongwith garlic cloves. Cut chillies into same fashion as okra. I usually avoid as I often mistook them with Okra.
N then after so many years I moved to bangalore.. And here I have very limited options for green vegetables... and I end up cooking okra atleast once every week. So, I am always looking out for its new variety. I still have one exception though..Bhindi with gravy..a complete no no for me.
So this other day, I was browsing through a weekly business magazine and stumbled upon an article about food. It contain such a yummy looking pic of bhindi jaipuri.. I researched a little and got to know,its deeply fried pakoda variety of Okra; to be eaten hot straight from kadai..
Since I did nt want that..I made few changes..with exact same look and it taste yummy as well.
U will Need: 250 gm of okra,1 large onion, Green Chillies, 8-10 garlic cloves, 1tspn of turmeric powder, 2 tspn of red chilli powder, 1 tspn of coriander powder, 1-2 tbspn of gram flour(besan), 4-5 drops of lemon, salt and cooking oil (2 tbspn)
Wash and let bhindi dry. Cut its both ends and throw them. Take remaining, cut into 2-21/2 inches of each.and then slit lengthwise each of the pieces.(See pic) Now take a bowl, add all the okra. Add all the dry masala powders; except besan. Mix it properly and Keep aside for 10-15 minutes.Shake after every 5 minutes so it absorbs maximum masala powders around them.
Meanwhile, peel,wash onion. Also peel garlic cloves. Now Finely slice onion into thin long pieces,(See pic)
Also cut garlic cloves into thin lengthwise pieces.
Heat oil in a deep , thick kadai/pan.Add Garlic cloves followed by onion,after few seconds.
Do not leave it unattended. Keep stirring it on highest level of medium flame.
Once the onion turned into crispy brown colour. turn the bowl of okra into kadai. Cook for another 2 minutes. Add salt. Mix it. Add drops of lemon. Add besan. Cook for another 5 minutes. Now turn the flame to its sim and cook for another 7-8 minutes; stirring now and then.
Best taste with plain parantha.
Tip of The Day: Make sure bhindi are small and tender ones(See pic). Dont dry it completely using paper or cloth. A little moisture is required in this case. U can easily replace lemon drops with Amchoor powder. Also u may use green chillies alongwith garlic cloves. Cut chillies into same fashion as okra. I usually avoid as I often mistook them with Okra.
Going to try this version of bhindi today. Thanks for sharing as always!
ReplyDeleteYou are welcome.. :) Hope it turned out well.
ReplyDelete