I love Okra in any form, and usually I make thoran or mezhukupuratti with them. I can eat them 7 days a week. My hubby will buy them if he sees them in the market. Yesterday when he went shopping at the Indian store, he also brought a copy of the Indian newspaper along with the other groceries. I usually go over the newspaper in a few minutes looking at the pictures and the ads while he would read a lot of articles. Yesterday he saw a recipe for Rajasthani bhindi in the paper and asked me if I can make it. After a quick glance at the recipe I realized it was a good recipe, and also consulted with my Google friend too. Later after studying the recipe from the newspaper again, I realized the masala were in higher amounts to our taste, so I reduced the spices in half. I made my bhindi as given below. This is going to be in our kitchen more often, and yes it is tasty. I was amazed by the combination of besan and its spice in this recipe. Indian cuisine is as diverse as its languages and terrains.
What you need
Okra/Bhindi: 250 gm
Besan: 2 tablespoon
Red chili powder: ¼ teaspoon
Cumin powder: ½ teaspoon
Coriander powder: ½ teaspoon
Gram masala: ½ teaspoon
Armchur powder/Dry mango powder: ¾ teaspoon
Turmeric Powder: ¼ teaspoon
Green chillies : 2 ( I didn’t used)
Olive oil: ¼ cup
Cumin seeds: ¼ teaspoon
Fennel seeds: 1 teaspoon
Kalonji/ Nigella sativa: ½ teaspoon
Salt: ¼ teaspoon or to taste
How I made
Wash and pat dry the okra using a kitchen towel. Snip off the head and tail and make a long slit on one side. Do not make slit from one end to other end. In order to keep the okra intact silt should be made up to 85% of it.
In a bowl mix besan, salt, gram masala, coriander, cumin, chili, turmeric powder and ¾ teaspoon of fennel seeds and combine everything. To this mixture add one tablespoon of oil and combine everything.
Stuff the mixed masala into okra .Keep aside for 15 minutes.
Heat rest of oil in a pan and add rest of fennel seeds, cumin seeds , kalonji and green chilies( if using) fry for a minute. To this add okra and stir fry for 5 minutes, cover and cook for another 4 minutes.
Uncover and fry them for another3 minutes or until they become crisp.
Preparation time: 35 minutes
Yield: 3 serving
Will you make it again: Sure I will
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.