Oct 28, 2010


Okra (bhindi)-- 1/2 kg

Oil -- 4-5 tablespoons
Mustard seeds -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Turmeric powder -- 1/4 teaspoon
Curry leaves -- few

Onion -- 2 medium
Coriander powder -- 1 1/2 teaspoons
Cumin powder -- 1 teaspoon
Garam masala powder -- 1/2 teaspoon (optional)
Red chilli powder -- 1/4 teaspoon
Chick pea flour (Besan) -- 2 tablespoons (optional)
Coconut -- 1/4 cup (freshly grated)

Salt to taste
Jaggery -- 1/2 teaspoon

Wash and dry okras with paper towels.
Cut them into one inch pieces.

Heat oil in a pan and add mustard and cumin seeds. When they start crackling add turmeric, curry leaves and okra.
Stir nicely, cover and cook on low flame until the okras are done.

Add salt and onion and fry bhindi until the onion is cooked. (about 4-5 minutes on low flame)

Spinkle coriander powder, cumin powder, red chilly powder and garam masla to the bhindi. Fry for a minute. Sprinkle the besan and cook it for a couple of minutes.

Finally add the coconut gratings and jaggery. Mix well. Cover and cook for a minute. Serve hot.