Hi All
I am back again…have been away for many days….
Today I am going to share a recipe which I learnt from my colleague’s
mom. I have learnt it some 12-13 years back but have not forgotten the recipe
and I enjoy my Bhindi/Okra this way only. This dish used to be a delicacy in
our office and yesterday when I reminded all my friends about it, they all got
nostalgic about it. J
So I thought of sharing the recipe with all
Ingredients
Bhindi/Okra : 500 Gms.
Tomato : 1 large
Potato :
1 large
Turmeric powder : ½ tsp.
Chili Powder :
1 tsp.
Coriander Powder : ¾ tsp.
Dry Mango powder : ¼ tsp. (Amchoor)
Salt : to taste
Oil : 2 tbsp.
Method
Wash and dry the bhindi/okra. Cut the two ends and slit it lengthwise
in the middle till ¾ of the length.
Slice the potato and tomato in medium thickness.
Heat the oil in kadai/wok and add half the oil and fry the
bhindi/okra till they turn brown and wilt slightly. Take it out and keep it
aside. Add rest of the oil (as I remember aunty used to add lots of oil for the
taste but weight watchers can reduce but please do not make this dish in drops
of oil) and add the potatoes. Fry on medium heat till it gets brown edges. Now add
the all the dry ingredients and fry for few seconds and add the tomatoes and
cover it and let it cook on low flame. Uncover it and check the tenderness of
the potato and by now the tomatoes must have become mushy. Once you see the oil
leaving the gravy add the bhindi and mix it with the masala. Cover and cook for
another 5 minutes for all the masala to incorporate. Serve hot with chapattis
or parathas.
This dish is dedicated to all my friends with whom I have
had one of the best time of my life...
Love
Arpita
