Friday, March 23, 2012
Bhindi fry or Okra Fry
"Bhindi Fry" is a North-Indian dish with all those flavors of Indian spices.
The highlight of the dish is its stuffing, especially the amchoor powder (dry mango powder) which gives a tangy flavor.
Try this out and leave your valuable suggestions.
Bhindi - 15
Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Food Color - a pinch
Grated Coconut - 1 1/2 tbsp
Turmeric Powder - less than 1/4 tsp
Cumin Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Chat Masala Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Amchoor Powder or Dried Mango Powder - 1/4 tsp
Salt - 3/4 tsp
In a bowl, mix all the items given in "For Stuffing" and keep it aside.
Slit the Okras lengthwise (but not into two halves) and fill it with the mixed masala stuffing using a teaspoon.
To the remaining stuffing, add coconut and food color.
Heat Oil in a wide non-stick pan. Add cumin seeds to the hot oil and allow it to splutter. Now add the stuffed Bhindis and fry for 15 minutes in low flame. Add little oil if its too dry.
Add the coconut stuffings to the fried Okras and saute for 2 minutes in a low flame.
Transfer the fried okras to a serving dish and serve it hot.