i love my subjis sweet and sour. That’s the palette that was developed eating moms traditional home cooked food. But when it comes to making bhindi, it was usually made into a dry , not so interesting preparation. Whilst watching my usual lifestyle channel shows, I came across this recipe, that was typically South Indian,that made bhindi very appealing. I tweaked the recipe a bit adding a sweet taste to the hot and sour recipe.
200 gms Okra/Bhindi,
cut lengthwise 1 Small Onion cut lengthwise
1 Small Tomato Chopped
3-4 Green Chillies,
Chopped 1/2 tsp Tamarind pulp,
dissolved in 1 tbsp water
1 tsp Gud/Jaggery/Sugar
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin
1/2 tsp Turmeric Powder
1 tsp Garam Masala
1/2 tsp Red Chilly Powder Salt to taste
Heat 1 tsp Oil in a non stick pan and fry the slit Okra/Bhindi with 1/2 tsp salt till soft but not browned but dry. This step ensures, the bhindi does not become sticky when added to the onion tomato masala. Transfer in another plate and set aside.
Heat remaining oil in the same pan and crackle the mustard cumin seeds. Add the green chillies and fry for a min. Add onions and fry till translucent.
Add tomatoes and fry along with turmeric powder,red chilli powder and garam masala. Add a splash of water to prevent from burning. Add salt.
Once tomatoes are soft, add the sauteed okra/bhindi and gud and fry for a min. Add tamarind water and fry on high flame till it dries out. Serve hot with rotis.
ned, put off the flame and add the khopra. Roast them along with the remaining masalas. Cool and grind to a fine paste along with coriander leaves.
Heat 2 tbsp oil in a non stick pan. Add cumin seeds and allow them to lightly fry. Add the ground green masala and fry till oil seperates out.
Add kala masala,chilly powder and salt and fry for one min. Add 2 cups hot water and simmer for 5 mins.
Put off the heat and slip in the koftas. Cover and set aside for 10 mins before serving. Serve hot with rotis and rice.