Recipe for Kurkuri Bhindi in Gravy
Crispy fried okra served in a tangy gravy-A perfect accompaniment with plain paranthas, rotis and pulav.
Equipment
- Pan
- Mixing bowl
- Mixer grinder
- Knifes and cutting board
Ingredients
- Kurkuri Bindi ; made using 200 gm Okra
- 2 Medium-Sized Onions; thinly sliced
- 2 Medium-Sized Tomatoes
- 1 tsp Grated Ginger
- ½ tsp Grated Garlic
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Coriander Powder
- ½ Cup Water
- Salt; to taste ( remember that the kurkuri bhindi also has salt)
- ½ tsp Garam Masala
- 1 tsp Kasuri Methi ( Dry Fenugreek Leaves)
- Fresh Coriander Leaves; for garnishing
- 1 tbsp Mustard Oil
Instructions
- Heat oil in a pan.
- Add onions. On medium heat, fry them till they become translucent.
- Combine tomatoes, ginger and garlic and puree them together in a mixie.
- Add this puree to the fried onions. Continue cooking on medium heat.
- Add salt, turmeric powder, red chilli powder and coriander powder. Add water. Mix well. Cover with a lid and, on medium heat, cook the gravy, occasionally mixing it so that it doesn't stick to the base of the pan.
- After about 5-8 minutes, add garam masala and kasuri methi. Mix well.
- Add kurkuri bhindi. Mix well.
- Garnish with fresh coriander leaves and serve hot.