Bhindi,Okara or Ladyfinger- a vegetable available almost around the world and during most part of the year. This vegetable, has no flavor whatsoever but when cooked in any recipe blends in well with the condiments/ spices used and all types of cooking.The vegetable it self does boasts of having medicinal property which serves well in the cure of Jaundice, provided it is cooked with a very little oil or ghee. The seeds offer useful assistance in motivating the movement of the bowels.
This recipe is not my original. I had picked useful tips from my late Aunt, who like my late Mother was a very good cook. This is essentially a Punjabi dish, that is usually served with 'Phoolka'.
To prepare for FOUR servings assemble the following:
Bhindi/Okara-washed, cleaned dried,Diced 3/4" long.......................500 gm
Onion, large- peeled quartered & leafed...........................................02
Tomato,large- pulp & seed removed, quartered................................01
Ginger & Garlic paste.........................................................................02 tps
Green Chili-diced...............................................................................03
Curry leaves (optional).......................................................................10
Jeera/Cumin- whole...........................................................................01 tps
Red Chili powder................................................................................01 tps
Turmeric powder................................................................................1/2 tps
Coriander powder...............................................................................02 tps
Garam Masala......................................................................................1/2 tps
Salt ...............................................................................AS PER TASTE.
Cooking Oil...................................ENOUGH TO DEEP FRY BHINDI.
METHOD
Place a wok/kadai on medium flame and pour enough Oil to deep fry the Bhindi. Stir fry till each Bhindi looks slightly shrivelled, bright green and the seeds has just begun to brown.
Switch off flame. Remove, keep aside to drain.
Empty out the wok, and again place on low flame. Pour in 02 tps of heated oil and put in the ginger & Garlic, green Chili, Jeera and fry.
As soon as the Green Chili begins to fry, put in the fried bhindi along with the Onion.
Increase the flame to medium, and stir fry for 02 minutes. Sprinkle in red Chili powder and Turmeric, adjust salt and cover to cook. Reduce the flame to low.
Soon the wok will give out rich aroma, uncover and put in half of the Tomato. Stir lightly and cover again to cook. After 02 minutes switch off the flame.
Before removing to serving plate add the remaining diced Tomato. Give final stir.
Dust the Garam Masala and serve with Phoolka
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