Tuesday, December 27, 2011

Okra Cooked with Onions & Tomatoes (Bhindi Pyaz Tamatar Wali)

Indian Vegetarian Main Course Special
Bihari/Punjabi/Uttar Pradesh Cuisine
Okra Cooked with Onions & Tomatoes (Bhindi Pyaz Tamatar Wali)
Serves 2-3

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi
Malayalam- Vendakka
Tamil- Vendaikai
Telugu- Bendakaya

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.
Fresh LadyFinger/Okra (Bhindi/Bendakaya)- ½ Kg.
Onions- 1 Medium, Finely Sliced
Cumin Seeds (Jeera)- 1 Tsp.
Nigella Seeds (Kalonji)- ½ Tsp.
Green Chillies- 2 No’s, Slit
Turmeric Powder (Haldi)- ¼ Tsp.
Kashmiri Red Chilli Powder (Kashmiri Kuti Lal Mirch)- ½ Tsp.
Red Chilli Powder (Kuti Lal Mirch)- ½ Tsp.
Coriander Powder (Kuta Dhaniya)- 1 Tsp.
Salt- To Taste
Tomatoes- 2 No’s, Finely Sliced

Dried Pomegranate Seeds Powder (Anardana)- 1 Tsp. (Optional) or Dried Mango Powder (Amchur)- 1 Tsp. (Optional)

Wash, Clean, Completely Dry with a Cloth, Trim both the Ends of Bhindi & Keep Aside
Heat Oil in a Wide Non Stick Skillet/Wok (Kadhai)
Add Jeera, Kalonji & Sauté till the Seeds start to Crackle & Flavours Release
Add Onions & Sauté till a Caramelized Golden Brown appears
Add Haldi, Kashmiri Red Chilli Powder, Red Chilli Powder, Coriander Powder & Sauté in Oil
Add Bhindi & Cook Uncovered on Slow Flame till it is Lighter Green & Tender
Sprinkle Salt after Bhindi is Semi Cooked
Add Tomatoes as the Bhindi turns Lighter Green in Colour & is almost Cooked
Sprinkle Anardana/Amchur Powder (As Per Taste)
Serve Hot with Phulka, Simple Dal Fry & Set Curd!


So after tasting some Varieties of Bhindi Recipes with my Mom, Family & Friends, we found that as Tasty as Bhindi turns out, it does take a few Tips to get the Perfect Recipe!
For any Bhindi Recipe, make sure follow the Proper Method where the Bhindi is Washed, Cleaned, Completely Dried with a Cloth (Bhindi needs to be Completely Dry before Cutting into Pieces or else the Cut Bhindi will be Sticky during Sauteing/Frying), Trimmed at both Ends

Avoid the Cover while Cooking Bhindi as it tends to get Sticky, rather Cook on Slow Flame for one of the Best Recipes!

For authentic East Indian Style of Cooking, one of the Tempering used with Bhindi is 'Panch Phoran' or the mix of 5 Spices
Heat Oil, add Panch Phoran, Hing, next steps remain the same till the final stages when Amchur is added with few Pinches of Garam Masala is added

Feel free to share your views & do let us know how this one turned out :)

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