Ingredients:
Bindi/Okra/Venda kaai - 100 gms
Onion - 1 small
Tomato - 2 small ones
Ginger garlic paste - 1 teaspoon
Chilli powder - 1 teaspoon
Coriander powder - 2 teaspoon
Tumeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Dry mango powder - 1/4 teaspoon
Salt - as per taste
Oil - 4 tablespoon
Coriander leaves - few chopped
Cut bindi/okra/venda kaai into 1 inch pieces. In a sauce pan add 2 tablespoon of oil and fry the okra for few minutes, so that it arrests the stickiness. Keep them aside. Add 2 tablespoon of oil in the same pan and add in the chopped onion. Saute the onions till they turn pink and then add in the chopped tomatoes. Cook the tomatoes till they turn mushy and then add in the ginger garlic paste. Saute this till the raw smell of ginger garlic paste goes off.
Add in the chilli powder, coriander powder, tumeric powder, garam masala, dry mango powder and salt. Add a little bit of water if the mixture seems dry. The gravy now should look like almost done, like the oil might start to separate. Add in the fried okras and cover them with the gravy. Cover and cook it for a few more mins over medium/low heat. Garnish it with chopped coriander leaves.
This tastes good with rotis, kulcha and naan.
Bindi/Okra/Venda kaai - 100 gms
Onion - 1 small
Tomato - 2 small ones
Ginger garlic paste - 1 teaspoon
Chilli powder - 1 teaspoon
Coriander powder - 2 teaspoon
Tumeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Dry mango powder - 1/4 teaspoon
Salt - as per taste
Oil - 4 tablespoon
Coriander leaves - few chopped
Cut bindi/okra/venda kaai into 1 inch pieces. In a sauce pan add 2 tablespoon of oil and fry the okra for few minutes, so that it arrests the stickiness. Keep them aside. Add 2 tablespoon of oil in the same pan and add in the chopped onion. Saute the onions till they turn pink and then add in the chopped tomatoes. Cook the tomatoes till they turn mushy and then add in the ginger garlic paste. Saute this till the raw smell of ginger garlic paste goes off.
Add in the chilli powder, coriander powder, tumeric powder, garam masala, dry mango powder and salt. Add a little bit of water if the mixture seems dry. The gravy now should look like almost done, like the oil might start to separate. Add in the fried okras and cover them with the gravy. Cover and cook it for a few more mins over medium/low heat. Garnish it with chopped coriander leaves.
This tastes good with rotis, kulcha and naan.
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