To prepare this Kashmiri masale ki sookhi bhindi, just wash and cut the okras (400 gm) in half, pat dry and keep aside. Heat mustard oil 1 tsp in a deep pan and throw in few whole red chillies and let them change colour. Now add the okras with salt to taste and stir fry on medium heat for 3-4 minutes. Add 2 tsp of powdered kashmiri masala*, fry till the okra takes a golden hue and it is ready to serve. It may take some 10 minutes to cook this way if using minimal oil like this recipe.
The okra pieces should just be cooked and not browned, it is good this way to preserve the mucilage of okra too as I mentioned above.
to make powdered kashmiri masala*
fennel seeds 1 tbsp
black pepper corns 1 tbsp
cumin seeds 1 tsp
cloves 5 nos.
fenugreek 1/2 tsp
cinnamon 1 inch stick
whole red chillies to taste (you can skip these and add chillies separately to stir fries)
Dry roast all these spices and make a powder along with 8-10 whole red chillies, 1 tbsp dry ginger powder and 1 tbsp of amchoor (dry mango) powder and a pinch of asafoetida. Keep in a airtight container for later use. Just 2 tsp of this powder makes any stir fry hot, spicy and flavorful.
I stock powders of all these spices so I mix the powders and use for convenience. You can do that too if you stock powders of all these spices.
Kashmiri masalae ki sookhi bhindi is one stir fry that can make a meal for me if served with a little grilled chicken or even paneer.
-----
GHEE FRIED PEPPERY OKRA / BHINDI
tender baby okra is always cooked quickly in my kitchen. This ghee fried peppery okra is the most common and is cooked almost everyday when there is okra growing in the garden. And yet we don;t get bored of it.
We like with either chapatis or daal chawal. It is just fried quickly in ghee, without any tempering on low flame and once the okra pieces look translucent you add the salt and pepper, toss a little bit and serve right away.
Recipe of this ghee fried peppery okra is the quickest...
1 tbsp of ghee for 500 gm bhindi is all cooking fat you need.
Frying on low flame ensures better frying if using less ghee.
You can always use more ghee and fry quickly on high flame.
Just as the okra gets lightly browned or half cooked, add salt and lots of pepper.
Give it a good toss and it is ready..
I believe some of the best recipes are the most simple ones where the essence and flavor of the main ingredient is preserved. Here it is enhanced by ghee. Try it I am sure you'd love it.
In most north Indian homes bhindi is fried till completely browned. It is not the right way to cook bhindi. The mucilage in okra is good for the digestive gut and should not be destroyed by overcooking it.
Cooking it quickly over high flame with a bit more ghee or on low flame slowly with very little ghee ensures the mucilage is not destroyed and the okra stays good for health, or is not killed by over cooking as I say.
You can use baby okra whole for this ghee fried peppery okra. Just remove the cap and give it a slit if you wish, or chop the okra in small bits if you have long but tender okra.
We like with either chapatis or daal chawal. It is just fried quickly in ghee, without any tempering on low flame and once the okra pieces look translucent you add the salt and pepper, toss a little bit and serve right away.
Recipe of this ghee fried peppery okra is the quickest...
1 tbsp of ghee for 500 gm bhindi is all cooking fat you need.
Frying on low flame ensures better frying if using less ghee.
You can always use more ghee and fry quickly on high flame.
Just as the okra gets lightly browned or half cooked, add salt and lots of pepper.
Give it a good toss and it is ready..
I believe some of the best recipes are the most simple ones where the essence and flavor of the main ingredient is preserved. Here it is enhanced by ghee. Try it I am sure you'd love it.
In most north Indian homes bhindi is fried till completely browned. It is not the right way to cook bhindi. The mucilage in okra is good for the digestive gut and should not be destroyed by overcooking it.
Cooking it quickly over high flame with a bit more ghee or on low flame slowly with very little ghee ensures the mucilage is not destroyed and the okra stays good for health, or is not killed by over cooking as I say.
You can use baby okra whole for this ghee fried peppery okra. Just remove the cap and give it a slit if you wish, or chop the okra in small bits if you have long but tender okra.
Post a Comment