Wednesday, April 20, 2005

bindi masala...with white gravy

500 gms okra (bhindi)
2 tsp urad dal (white gram)
1/2 tsp mustard seeds
1 tsp cumin seeds
4 red chilies,
whole1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp chili powder1/2 tsp turmeric powder3/4 cup yogurt, whisked
Salt to taste
1/2 coconut, grated1/4 cup cashew nuts
8-10 curry leaves
Oil for frying
Grind together the coconut and cashews to a fine paste. Keep aside. Remove the base and tip of each okra and cut into halves.
Heat oil in a frying pan and deep fry the okra for 5-10 minutes. Drain excess oil and keep aside.
Reheat 3 tbsp of the same oil in another pan, add mustard seeds, cumin seeds, urad dal, curry leaves and fry for a minute. Also add onion and fry until golden brown.
To this, add tomatoes, chili powder, turmeric coconut paste and salt. Cook until the oil gets separated.
To the yogurt, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.
Now add fried okra, cover the pan and simmer for 10-15 minutes.
Serve hot with chapaties or pulao rice.

Serves: 4 Preparation time: 30-40 minutes


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