Spicy okra or bhindi curry distinctly flavoured with a special achar or pickle masala. This is a typical Indian home-style bhindi preparation that can be had as a side dish or paired with any Indian bread.
Ingredients
- 250 Gram Bhindi (head and tail cut)
- 2 Tomatoes (pureed)
- 10 Dry Red Chillies
- 1 Teaspoon Salt
- 1 Teaspoon Turmeric
- 2 Teaspoon Mustard Seeds
- 1 Teaspoon Jeera
- 2 Teaspoon Kalonji
- 2 Teaspoon Saunf
- 4 Teaspoon Mustard Oil
- 1/2 Teaspoon Hing
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- Heat oil in a pan till it becomes slightly soft and remove from the pan.
- Roast red chillies, mustard seeds, jeera, kallonji, saunf for 2 minutes. Cool the masala and grind it into a smooth paste.
- Heat oil in the pan and put turmeric and hing and fry for 2 minutes.
- Put the tomato puree and fry till oil separates.
- Add bhindi and the masala and saute. Cover and fry on low flame till the bhindi is cooked.
- Serve with roti or parathas.