This is a simple and a quick homemade style okra (Lady finger) curry with some potatoes and mint thrown in. This dry preparation is a great side dish to be enjoyed either with rice or chapatis. The addition of mint leaves enhances the flavor and is finished off with a sprinkling of some toasted sesame seeds. So do give it a try by following a step by step pictorial recipe to prepare it.
- 500 gms. bhindi (okra), chopped
- 1-2 potatoes, chopped
- 2 green chillies, chopped
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. toasted sesame seeds
- 2 tbsp. mint leaves, chopped
Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida and potatoes. Sauté till light brown.
Add the chopped okra, green chilies, salt, turmeric powder and coriander-cumin powder. Stir fry, covered, on a low flame. Stir at intervals.
When done, add the mint leaves and sesame seeds. Give it a toss and serve as a side dish with any Indian bread or rice.
Heat oil in a non-stick pan & temper with cumin seeds. Then add hing
& potatoes. Saute till light brown.
Add chopped okra, green chilies, salt, turmeric powder & coriander
-cumin powder. Stir fry, covered, on a low flame. Stir at intervals.
When done, add the mint leaves & sesame seeds. Give it a toss.
Serve as a side dish with any Indian bread or rice.
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.
When done, add lemon juice and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either chapatti or rice.
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.
Kadhi or Yoghurt Sauce is very common in all the North Indian Regions. Sometimes it is prepared with some veggies added to it. Today I would like to share my version of this yummy Kadhi (Yoghurt Sauce) with fried okra in it. I tempered it with panch phoron (Bengali 5 spice mix) in a fusion style. You can relish it with any form of rice preparation or Indian bread. So check out the step by step pictorial recipe to prepare it.
- 200 gms. Bhindi (okra), cut into 1" thickness
- 1/2 cup yoghurt
- 3 cups water
- 2 tbsp. besan (gram flour)
- salt to taste
- 1/2 tsp. turmeric powder
- 1-2 green chilies, chopped
- 1 tsp. ginger, grated
- 1/2 tsp. garam masala powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1 tbsp. oil
- 1 tsp. panch phoron (equal quantity of fennel, cumin, fenugreek, mustard & nigella seeds)
- 1 dry red chili
- pinch of asafoetida
- coriander leaves to garnish
In a bowl, mix together yogurt, besan, water, salt, turmeric powder, ginger, green chilies, garam masala powder, coriander powder and cumin powder. Keep aside.
Heat 1 tbsp. oil in a pan and fry the okra till light brown. keep aside. Heat remaining oil and temper with panch phoron, red chili and asafoetida.
Now pour the yogurt-besan mix and simmer on medium flame, stirring at intervals till it gets slightly thick.
Add the fried okra and simmer for another 2 minutes. Garnish with coriander leaves and serve with rice or chapatti.
Heat 1 tbsp. oil & fry okra till light brown. keep aside.
Heat remaining oil & temper with panch phoron, red chili & asafoetida.
Pour yogurt-besan mix & simmer, stirring at intervals till it turns slightly
thick. Add fried okra and simmer for another 2 minutes.
Serve, garnished with coriander leaves.
This is 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.
