[ad#Google Adsense 300×250] Some people don’t like bhendi because of it is sticky. But for them this is a good news, you will definately love this recipe as it looses it’s stickyness after the preparation is over.
Ingredients
- Okra (Bhendi) – 1/2 Kg
- Onions – 2 medium size cut into big pieces
- Ginger paste – 1 tspn
- Garlic paste – 1 tspn
- Dry grated coconut – 1 tspn
- Coriander seeds – 1 tspn
- Chilly powder – 2 tspn
- Turmeric powder – 1/4 tspn
- Til – 1 tspn
- Cooking Oil – 5 tspn
- Musturd seeds – 1/2 tspn
- Fenugreek seeds (methi) – 1/4 tspn
- Kalaunji (Onion seeds) – 1/2 tspn
- Kadipatta – 8-10 leaves
- Salt – to taste
Procedure
- First wash the Okra (Bhendi) dry it.
- Ensure that no water remains on it as it can make our dish more sticky because Okra has a tendency of becoming sticky.
- Now, cut the Okra (Bhendi) into 1 inch long pieces and then again cut them into halves.
- Grind the Onions, Ginger paste, Garlic paste, Dry coconut, Coriander seeds, Chilly powder, Til and salt together to make a fine paste and add water if necessary.
- Now when the above masala is ready keep a sauce pan on medium flame with the oil in it.
- We can test if the oil has heated sufficiently by adding one musturd seed to the oil. If the seed cracks immediately the oil has heated sufficiently.
- When the oil is sufficiently hot first add onions seeds and musturd seeds.
- After the musturd seeds pop add kadipatta, fenugreek seeds and turmeric into it.
- Now put the masala and okra together into the saucepan.
- Stir well continuously on a medium flame.
- After 10-15 min bhaaji will start loosing oil by the sides.
- This indicates that your dish is getting ready.
- Check if the okara is cooked and then cover it and turn off the heat.
- Garnish it with finely chopped coriander and serve with Chapati.