This month for Radhika’s Blog Hop I’m paired with Shree Rao. I had few recipes marked to try from her blog when the blog hop pairs were announced. As usual I completely lost track of the date, this is what’ll happen if my brain is overloaded with too many things to do ;). I wanted to try one of the baking recipes but my family will just scoff at me if I serve another baked goodie for dinner, so off I went in search of some curries/gravies and this very delicious recipe which slid during my initial search caught my eye this time. I love ‘okra/vendakai/lady’s finger/Bhindi’. Its my kids favorite too, but we don’t get the tender, fresh ones that we get in India rather the okras that we get here can be best described as the ‘dwarf okras’. Even so, I sometimes buy and freeze them as much as possible to enjoy it as and when I please. I followed Shree’s recipe mostly but with little modifications to suit my family’s taste palate. I served this curry with tofu rotis (I’ll post the recipe later) and it was very delicious and unique. This one is a definite keeper. What say?
Bhindi/Okra — 2 cups (cut in to 1″ pieces)
Potatos — 2 medium (boiled and cut in to cubes)
Tomato – 2 medium (chopped)
Onion – 1 cup (thinly sliced)
Cashew Nuts – 4
Mustard seeds — 1 tsp
Urad dal – 1 tsp
Curry leaves – 4 – 5 leaves
Coconut – 2 tbsp grated
Rasam Powder – 2 tsp (store bought/home made, I used home made)
Cardamom – 1
Cloves – 2
Cinnamon – 1″ piece
Coriander Leaves — few sprigs for garnishing
Amchur powder/ Mango powder — 1/2 tsp
Salt — to taste
Oil — 4Tbsp
1. Heat 1 Tbsp of oil in a frying pan, add sliced onions and fry them till they turn translucent. Add diced tomatoes, rasam powder, cinnamon, cardamon, cloves, cashews and fry them till the tomatoes turn mushy and well cooked. Add grated coconut and fry them for another minute. Remove from flame and let it cool completely. Grind them in to a coarse mixture and set aside.
2. Heat 2 Tbsp of oil in the frying pan and add cut okra/bhindi and cover and cook for a minute. Now add amchur/mango powder(I add amchur/mango powder as it removes the stickiness from the okra) and fry till the okras are well cooked and slightly crisp. Transfer the cooked okras in to a plate or bowl.
3. Heat oil again in the kadai (I promise, this is the last time for this recipe!!!), add mustard seeds and let it splutter. Now add urad dhal and let it turn reddish brown. Add curry leaves, ground mixture from step 1, salt, and 1 cup of water. Cover and cook for 1 minute on medium flame. Now add diced boiled potatoes, okra, and cover and cook for about 4-5 minutes. Garnish with coriander leaves and serve hot with roti/rice. Enjoy!!!
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