Everyone in our family like dishes made with Okra. The secret lies in removing the stickiness from the Okra. This recipe is one more addition to the many preparations of okra (Bhindi) I have posted so far. It goes very well with Roti, Nan etc. It can be served with dal and rice as well.
Okra (Bhindi/Vendaikkai) – 250 gms (select tender ones)
Oil – 2 tbsp
Cumin Seed – 1 tsp
Garlic Crushed – 6 pods
Onion (Large One) – 2 (finely chopped)
Tomato (Large One) – 2 (finely chopped)
Red Chilli Powder – ¾ tsp
Coriander Seed Powder – 1 tsp
Turmeric Powder – ¼ tsp
Garam Masala – ¼ tsp
Yogurt (Dhahi / Curd) – 2 tbsp
Roasted Besan (Chick Pea Flour) – 1 tbsp
Roasted Bengal Gram Powder (Pottu Kadalai Powder) – 1 tbsp
Finely Chopped Coriander Leaves – 2 tbsp
Salt to taste
Wash the Bhindi well and wipe out the water. Cut and remove the crown and the tip and discard. Cut the Bhindi into thin long pieces. Keep aside.
Heat the Oil in a pan. Add Cumin Seeds and allow them to crackle. Add the crushed Garlic, sliced Onion and a little Salt. Sauté them till the Onion becomes translucent.
Add the chopped Tomatoes, Chilli Powder, Coriander Seed Powder, Turmeric Powder, Garam Masala and Salt. Cook till the Tomatoes become soft.
Add Bhindi and the Yogurt. Mix well. Cover it with a lid and simmer for 6 to 8 minutes in low to medium flame stirring in between.
Simmer for more time if the Bhindi is not cooked well.
Sprinkle Roasted Gram Powder. Mix well. Sauté them for another 2 to 3 minutes.
Transfer to a serving bowl and garnish with the Coriander Leaves.