This is my version of a traditional Rajasthani cuisine. It is a simple and a yummy okra curry with some garlicky flavour, which can be made in a jiffy. I made it extra spicy and tangy to suit my taste. It is a dry side dish to be relished with chapatis, but it can also be had with dal-chawal. So do give it a try by checking out an easy step by step pictorial recipe to prepare it.
- 400 gms. bhindi (Okra), cut into 1" thickness
- 2-3 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 tbsp. garlic, chopped
- 1-2 green chilies, chopped
- 2 tbsp. roasted chickpea flour
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tbsp. lemon juice
- 2 tbsp. coriander leaves
Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Add the garlic, green chilies and asafoetida. Fry till the garlic changes colour.
Add the besan and sauté till you get a nice aroma. Immediately add the bhindi, salt, turmeric powder, coriander powder, cumin powder and red chili powder.
Mix everything well and cook, covered on a low to medium flame till done. Sprinkle water and stir at intervals.
Cut okra to 1" thickness.
Heat oil & temper with cumin seeds. Add garlic, green chilies
& asafoetida. Fry till garlic changes colour.
Add besan & saute till you get a nice aroma.
Add bhindi, salt, turmeric powder, coriander powder, cumin powder &
red chili powder. Mix well & cook, covered, till done. Sprinkle water &
stir at intervals.
When done, add coriander leaves.....
....and lemon juice Give it a stir & switch off the flame.
Serve as a side dish with either chapatti or rice.
