2 Ways Bhindi

Bagara Bhindi

Servings - 2 - 3

INGREDIENTS
Oil - 2 teaspoons
Okra - 420 grams
Peanuts - 40 grams
Poppy seeds - 15 grams
Sesame seeds - 15 grams
Water - 100 milliliters
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Nigella seeds - 1 teaspoon
Curry leaves - 7 - 8
Onions - 200 grams
Ginger garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Water - 250 milliliters
Tamarind paste - 40 grams
Coriander - 2 tablespoons

PREPARATION
1. Heat 2 teaspoons oil in a pan, add 420 grams okra and mix it well.
2. Cook for 10 - 12 minutes on medium heat or until it turns dark brown in color.
3. Remove it from heat and keep aside.
4. Take another pan, add 40 grams peanuts, 15 grams poppy seeds, 15 grams sesame seeds and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
5. Remove it from heat and transfer this into a blender, add 100 milliliters water and blend it into a paste. Keep aside.
6. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon fennel seeds, 1 teaspoon nigella seeds, 7 - 8 curry leaves and stir for 1 - 2 minutes.
7. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1 tablespoon ginger garlic paste, 1 tablespoon green chili and mix it well.
9. Now, add the blended paste and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
12. Then, add 250 milliliters water and mix it well.
13. Bring it to a boil.
14. Add 40 grams tamarind paste and mix it well.
15. Now, add the cooked okra in it and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 2 tablespoons coriander and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve hot.

Masala Bhindi

Servings - 2 - 3

INGREDIENTS
Okra - 600 grams
Oil - 4 tablespoons, divided
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Ginger - 1 1/2 teaspoons
Onions - 185 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Fennel powder - 1 teaspoon
Sugar - 1 teaspoon
Black pepper - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon

PREPARATION
1. Take 600 grams okra and cut it’s sides.
2. Cut it into half and transfer this into a bowl. Keep aside.
3. Heat 2 tablespoons oil in a skillet, add 600 grams okra and cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 2 tablespoons oil in a another skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 1/2 teaspoons ginger and stir for 1 - 2 minutes.
6. Then, add 185 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1/2 teaspoon turmeric and stir well.
8. Now, add the roasted okra in it and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon fennel powder, 1 teaspoon sugar and mix it well.
11. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Add 1/2 teaspoon black pepper, 1 teaspoon dry mango powder, 1 tablespoon lemon juice and mix it well.
14. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Add 1 tablespoon coriander and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.