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Sunday, 27 April 2014

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Source(google.com.pk)

Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will sure to impress your guests with this unique dish!

Okra (Bhindi) Tomato Curry recipe by ManjulaIngredients

FRor Gravy

4 medium tomatoes puree will make approx. 1-1/2 cup

1/4 inch piece of ginger

1 tablespoon oil

1/2 teaspoon cumin seeds (jeera)

Pinch of asafetida (hing)

1 teaspoon coriander powder (dhania)

1/4 teaspoon turmeric (haldi)

1/2 teaspoon red chili powder

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon corn starch/arrow root powder

Fried Okra

Approx. ½ pond okra sliced from center and cut in half make about 1-3/4 cup cut okra (bhindi)

1/4 cup besan gram flour

1/2 teaspoon salt

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon mango powder (amchoor)

1 teaspoon fennel seeds coarsely ground (sonff)

1-1/2 teaspoons coriander seeds coarsely ground (dhania)

1/2 teaspoon red chili powder

Approx. 3 tablespoons water

Oil to fry

Method

Gravy

Mix cornstarch with three tablespoons of water and keep aside.

Blend the tomatoes and ginger to make tomato puree.

Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .

Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside.

Fried Okra

In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.

Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right of way but not change the color.

Put one okra at a time to the oil and fry till they are golden brown both sides this should take about four minutes.

Take them out over paper towel.

Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Suggestions

You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat the gravy and heat the gravy in frying pan like stir fry so they become crunchy and serve over the gravy.

You can serve the fried okra without gravy as a side dish they taste great

Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.

Recipe will serve 4

Ingredients

3 cups green peas frozen (baby peas are preferred)

1-1/2 tablespoon oil

3/4 teaspoon cumin seeds (jeera)

2 teaspoons ginger chopped

1-1/2 teaspoons green chili chopped

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons cilantro chopped (hara dhania)

2 teaspoons lemon juice

Method

Thaw the peas and pat dry.

Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.

Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.

Turn off the heat and squeeze the lemon juice over and stir.

Spicy green peas are ready to serve!

Serving suggestions

Serve Spicy green peas hot or at room temperature.

Serve this as a side dish with any dal or gravy base dish.

This really goes well as a snack by itself or with any kind of plain crackers. I serve them over Mathri, Saltine crackers or Papdi. You can find these recipes on my web site.

Spicy Peas can be rolled in any flat bread for travelling or picnic. Spicy peas keep well at room temperature for 1-2 days.