Wednesday, March 7, 2012

Okra with North Indian Pickle Spices (Achari Bhindi)

Indian Vegetarian Main Course Special
Punjabi Cuisine
Okra with North Indian Pickle Spices (Achari Bhindi)
Serves 2

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

LadyFinger/Okra (Bhindi)- 500 Grams
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 2 Tbsp. for Gravy
Fresh LadyFinger/Okra (Bhindi)- ½ Kg.
Onions- 1 Medium, Finely Sliced

For Achari Spice Mix:
Asafoetida (Hing)- ¼ Tsp.

For Tempering (Panch Phoron):
Cumin Seeds (Jeera)- ¼ Tsp.
Fennel Seeds (Saunf)- ½ Tsp.
Fenugreek Seeds (Methi Dana)- ¼ Tsp.
Mustard Seeds (Rai/Sarson)- ½ Tsp.
Nigella Seeds (Kalonji)- ½ Tsp.

Dried Mango Powder (Amchur)- 1 Tsp.
Special Punjabi Garam Masala- ½ Tsp.
Red Chilli Powder (Kuti Lal Mirch)- ½ Tsp.
Salt- To Taste
Turmeric Powder (Haldi)- ¼ Tsp.

Ginger- 1 Inch, Crushed & Chopped
Garlic- 4 Cloves, Crushed & Chopped
Green Chillies- 2 No’s, Slit & Cut in Half
Onions- 1 Medium, Finely Sliced

Dried Pomegranate Seeds Powder (Anardana)- 1 Tsp. (Optional)
Curd/Plain Yoghurt- ½ Cup, Whipped
Fresh Cream- ¼ Cup
Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

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) 
User the ‘Flash Fry’ technique so that the Bhindi gets a Crispy outer layer just like French Fries & till they turn Golden Brown for few Seconds & Keep aside in Absorbent Kitchen Paper

Use the same Deep Fried Oil for Gravy which has retained the Bhindi Flavours
Add Asafoetida, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Nigella Seeds & Sauté till the Seeds start to Crackle & Flavours Release

Add Onions, Ginger, Garlic, green Chillies & Sauté till the Onions turn Golden Brown & Caramelized
Add Turmeric Powder, Red Chilli Powder, Sprinkle Salt after Bhindi is Semi Cooked & Sauté

Add Curd, Fresh Cream, Bhindi & Combine 
Cook Uncovered on Slow Flame till it is Lighter Green & Tender 
Add Dry Mango Powder, Special Punjabi Garam Masala, Anardana Powder

Sprinkle Dhaniya Patta & Serve Fresh with Punjabi Style Naan/Parantha/Phulka!

To get the Perfect Recipe, make sure to follow the Proper Method to Cut the Bhindi like always Wash, Clean, Completely Dry with a Cloth & Trim both the Ends for any Bhindi Recipe so it doesn't get sticky during Cooking
Avoid the Cover while Cooking Bhindi as it tends to get Sticky, rather Cook on Slow Flame for one of the Best Recipes!

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

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