My husband used to not like to eat okra as it is very sticky and chewy to eat. But recently I started making the regular okra dish by frying the okra prior to use so that the stickiness vanishes. And the dish prepared in this way is enjoyed by my husband.
I thought making the same type and form of okra dish every time would make it monotonous and we would get bored.So I tried something new.
- 12-15 medium-sized okra
- 2 tbsp coconut powder
- 2 tbsp roasted peanut powder
- 3/4 tsp sesame seeds
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 3/4 tsp dry mango powder
- 1-1 1/2 tsp red chilli powder
- salt as per taste
- 1/2 tsp mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
- 1/8 tsp asafoetida (hing)
- 5-6 curry leaves
- 1/2 medium onion, chopped
- 1/2 tsp ginger-garlic paste
- 2 tbsp coriander leaves, finely chopped
- Wash the okra and pat dry them using a paper towel.
- Cut off the top stem part of the okra and give it a slit along one side/edge. You can cut them into half before slitting them in case they are too big in size.
- In a bowl, mix peanut powder, coconut powder, sesame seeds, garam masala, dry mango powder, coriander powder, red chilli powder, 1 tbsp chopped coriander leaves and salt as per taste.
- Check the taste and add anything if required. Add little water to this mixture to turn the powder mix into a coarse paste.
- Stuff this masala paste into the slits of the okra. Retain the remaining masala.
- In a pan, heat a tbsp of oil. Place the okra in the pan and fry them covered for 5-7 mins.
- Once cooked on one side, flip them and cook them covered again for another 5 mins.When done, remove them on a plate. Add oil as and when required for frying.
- In the same pan, heat a tsp of oil.
- Once hot, add the mustard seeds, cumin seeds, asafoetida, curry leaves.
- Once they flutter, add the onion and ginger garlic paste. Saute well until cooked.
- Once onion is soft and transparent, add the retained masala paste. Saute till well cooked and mixture separates out.
- Then add the fried okra and cook for another 5 mins.
- Bharwan Bhindi is ready to be served with roti or chapati.