Ingredients:
Curd: 1/2 cup beaten (without water)
Bhindi/okra: 1 lb
Tomato: 2 medium (chopped finely)
Spices: Panch puran mix (seeds), hing, salt, coriander, Turmeric, garam masala
Ginger: grounded or grated
Curd: 1/2 cup beaten (without water)
Bhindi/okra: 1 lb
Tomato: 2 medium (chopped finely)
Spices: Panch puran mix (seeds), hing, salt, coriander, Turmeric, garam masala
Ginger: grounded or grated
METHOD:
1. Slit Bhindis into half & cut them into 1 inch pieces.
2. Saute them in little oil in 2 batches. Keep aside.
3. Beat curd in a bowl & add spices: (turmeric, coriander, red chillies, salt)
2. Saute them in little oil in 2 batches. Keep aside.
3. Beat curd in a bowl & add spices: (turmeric, coriander, red chillies, salt)
4. In a karahi/pan, add little oil. Add panch puran seeds & hing. Let them crackle. Add chopped tomatoes, little onion chopped if desired & ginger. Saute till soft.
5. Add beaten curd with spices in it. Stir everything together continuously.
5. Add beaten curd with spices in it. Stir everything together continuously.
6. Add fried Bhindi & saute. Add some more spices like coriander & chilli powder. Cover & simmer for 5-10 min till curd completely mixes together & Bhindi gets softened.
7. Sprinkle Garam masala.
Serve hot with poories or paranthas or naan.
7. Sprinkle Garam masala.
Serve hot with poories or paranthas or naan.
NOTE: You may either make it dry by stirring it for longer time till all curd & water gets absorbed (as shown in the picture at top of the page) or you can keep it less dry style as shown in this last picture.