Crisp and spicy okra, stir fried with coconut and indian spices.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Side Dish, Tiffin recipes
Cuisine: South Indian Cuisine
Keyword: HYDERABADI, MASALA BHINDI
Servings: 4people
Author: Anjana Chaturvedi
Ingredients
250gramsokra /bhindi
4Tomatoes / Tamatar
2.5tbspFresh Coconut, Grated
1.5tspTamarind / Imli
1/2tspTurmeric Powder / Haldi Powder
1.5tspRed Chilli powder / Laal mirch powder
1/2tspSalt / Namak
2tbspCooking Oil
Spices to grind
1tspCumin Seeds / Sabut Jeera
1tspFennel Seeds / Saunf
1tspWhole coriander seeds/ Sabut Dhaniya
1tspsesame seeds /til
Instructions
Dry roast all the-spices to grind- in a pan on low heat till slightly roasted.
Grind in a mixer jar and make a fine powder(A)
Blanch tomatoes and grind to make puree.
Trim the ends and slit okra lengthwise into 4 pieces.
Heat oil in a pan and deep fry the okra pieces on high flame and drain on a tissue paper (or just shallow fry on high flame)and drain on a tissue paper
Take a pan add 2 tbls oil and add tomato puree.
Add turmeric ,chilli powder,salt and cook for 1 minute.