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Saturday, February 16, 2019

Bhindi(Okra) Masala

Ingredients:
1/2 KG of Okra / Ladies Finger / Bendekayi
3 medium sized Tomatoes
2 medium sized Onions
2 Cloves
1/4 inch sized Cinnamon
2 Bay leaf
2 Garlic pods
1/4 inch sized Ginger
1/2 cup grated Coconut
2 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
3 Red Chillies
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
4 - 5 strands of Coriander leaves
1/2 tsp Sugar (Optional)
Salt to taste
2 -3 Tbs Oil

Recipe:
Cut the okra into medium long pieces as shown in the picture below. Cut the half of the Onion and tomato into small pieces as shown in the picture below.

Chop the remaining tomato, onion into medium sized thin pieces as shown in the picture below. Cut the ginger, garlic into small pieces as shown in the picture below.

Put 1 TBs of oil in a pan and heat. Add cashew nuts, cloves, 1 bay leaf, cinnamon, red chillies, poppy seeds and fry them for about 1-2 mins.

Add chopped ginger garlic and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.

Add chopped tomatoes, sugar, salt and mix them well. Cook them well in a low flame.


Once its cooled to room temperature, put this mixture and coconut in a mixer and grind it to smooth paste.

Put 2 Tbs oil in a pan and heat. Add chopped onion, turmeric powder, salt and fry them for few seconds. Add dried fenugreek leaves, bay leaf and fry them for 1-2 mins in low/medium flame.

Add chopped tomatoes and saute them well for around 4-5 mins low/medium flame.

Add chopped okra and fry them for 2-3 mins. Sprinkle little amount of water, cover the lid and cook them in medium flame for about 5- 10 mins.


Add the ground masala, required amount of water and mix them well. Keep this in low flame for about 3-4 mins.
Put cream of milk, milk in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.

Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.

Serve hot. It goes well with Chapathis/Paratas.