Peanut Bhindi
Servings - 2 - 3
INGREDIENTS
Peanuts - 80 grams
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Dry red chili - 2
Onions - 220 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Okra - 530 grams
Blended roasted peanuts - 80 grams
Dry mango powder - 1 teaspoon
PREPARATION
1. Take a pan, add 80 grams peanuts and dry roast until it turns golden brown in color.
2. Remove it form heat and transfer this into a blender.
3. Blend it into a fine powder and keep aside.
4. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 2 dry red chili and stir for 1 - 2 minutes.
5. Then, add 220 grams onions and fry till translucent.
6. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
7. Now, add 530 grams okra and mix it well.
8. Cover it with lid and cook for about 10 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Add 80 grams blended roasted peanuts, 1 teaspoon dry mango powder and mix it well.
11. Again cover it with lid and cook for about 10 - 15 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Remove it from heat.
14. Serve.
Bhindi Do Pyaza
Servings - 2 - 3
INGREDIENTS
Okra - 400 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Curd - 100 grams
Salt - 1 teaspoon
Coriander seeds - 1 tablespoon
Dry red chili - 2
Black peppercorns - 6
Cloves - 2 pods
Oil - 1 tablespoon
Oil - 30 milliliters
Garlic - 1 1/2 tablespoons
Ginger - 1 tablespoon
Onions - 200 grams
Tomato - 280 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Onions - 280 grams
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 400 grams okra, 1 tablespoon garlic, 1 tablespoon ginger, 100 grams curd, 1 teaspoons alt and mix it well.
2. Marinate for 20 minutes.
3. Take a pan, add 1 tablespoon coriander seeds, 2 dry red chili, 6 black peppercorns, 2 pods cloves and dry roast until it turns golden brown inc olor.
4. Remove it from heat and transfer this into a mortar.
5. Crush them with the help of a pestle. Keep aside.
6. Heat 1 tablespoon oil in a skillet, add the prepared masala and mix it well.
7. Add the marinated okra and mix it well.
8. Cook for 7 - 10 minutes on medium heat.
9. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir for 1- 2 minutes.
10. Then, add 200 grams onions and fry till translucent.
11. Now, add 280 grams tomato and saute until it turns soft and pulpy.
12. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
13. Then, add the cooked okra in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Now, add 280 grams onions and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot with roti.
