Monday, January 4, 2010

Bhindi Masala with Peanuts and CoconutStuffed Okra

The key to making tasty okra is to choose the tender variety, with a thinner skin and as less seeds as possible. This will give them a better texture and taste, so take your time in picking and choosing your okra(bhindi). Also, never wash the okra, rather, wipe them clean with a wet towel. This will help avoid the stickiness a lot!

Ingredients
1 packet of freshly-cut okra
1/4th cup peanut powder
1/2 cup onions - finely chopped
1/2 cup grounded bread crumbs
1/4th cup shredded coconut2 tsp fenugreek seeds
2 tsp cumin seeds5-6 cloves of garlic - minced
8-10 tbsp olive oil (or low-fat cooking oil)
1 tbsp turmeric powder
2 tsp sugarsalt and lemon juice - according to taste2 tbsp red chilli powder2 tbsp cumin-coriander powder(dhana-jeera)freshly chopped cilantro - for garnish


Method

  1. Heat the oil in a wok and add the fresh okra to it.
  2. Stir fry the bhindi on medium flame, stirring often to make sure it does not get burnt.
  3. Add the ground bread crumbs to coat the okra.
  4. Do this till the okra becomes cripy and the stickiness starts disappearing.
  5. Now remove the okra and keep aside.
  6. In the same wok, add 1 tbsp oil, the cumin and fenugreek seeds, minced garlic and the onions.
  7. Saute them till the onions look glazed. Now add the peanut powder and roast for a couple of minutes, Then add the okra to this, add salt and sugar, and cook partially covered on medium flame, stirring occasionally.
  8. After it has cooked, add the remaining spices and the lemon juice.
  9. Mix well, then add half of the shredded coconut.
  10. Cook for some more time and transfer to a serving bowl.
  11. Garnish with the chopped cilantro and the remaining shredded coconut and serve the hot Bhindi Masala with hot chapatis or parathas!

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