Ingredients:
- Bhindi / Okra / Lady's Finger - cut into 1 inch pieces
- Chopped Onion - 2 big sized, sliced into long pieces
- Finely chopped Onion - 2 big, finely chopped
- Ajwain / Carrom seeds - 1 tsp
- Hing / Asafeotida powder
- Ginger garlic paste - 1 tbsp
- Masalas - Haldi, Chili powder, Coriander powder, Garam masala and Salt
- Tomato Puree - 1 cup (2 large tomatoes)
- Spices - Bay leaf, Cloves, Cinnamon, Dry Red Chilies
- Coriander leaves
- Oil
Instructions:
- Heat a tbsp oil in a non stick pan and fry the okra pieces till they are half done and crisp
- Keep them aside and in the same pan add another tbsp oil and fry onions till brown (long slices)
- Keep them aside as well and let's start preparing the gravy
- Heat 1/2 cup of oil in the pan and add ajwain, hing and the spices - saute for a minute
- Add finely chopped onions and ginger-garlic paste - saute and let it cook till the raw smell subsides
- Add tomato puree and all the masalas - mix and cook till its all cooked well and oil leaves on the top
- Add the fried okra and onion slices to the gravy, mix well and adjust the taste if required by adding salt or masala
- Cook for few minutes, garnish with coriander leaves and a squeeze of lemon (optional) and serve hot with phulka roti/parantha
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