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Friday, 28 April 2017

Bhindi Matar (Okra-White Peas) Stir Fry


          This is a just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick.









  • 400 gms. bhindi (okra), chopped
  • 1/2 cup boiled dried white peas
  • 2 tbsp. oil
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
  • 1/2 tsp. asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. roasted coriander powder
  • 1 onion, sliced
  • 1" ginger, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1-2 fresh green / red chilies, chopped
  • 1/4 cup coriander roots, chopped
  • 1 tbsp. fresh grated coconut
  • 1-2 fresh red chilies, chopped 








          Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.

          Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well. 

          Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well. 

          Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.
















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