You must have had bhindi (okra) curry many times and it is cooked in many ways. But how about pairing it with some masala boondi? This is just what I did and surprisingly it turned out very tasty. It is a simple stir fry side dish with minimum of spices.
Please note - there is no onion or garlic in this recipe. The end product has a nice crunch in it because of the boondi. Relish it as a side dish with any type of flat bread or rice. Alternately it can be wrapped in roti / paratha for a quick lunch box meal.
- 300 gms. bhindi (okra), chopped
- 1-2 potatoes, cubed
- 2 tbsp. oil
- 1/2 tsp. kalonji (nigella seeds)
- 1/2 tsp. cumin seeds
- pinch of fenugreek seeds
- 1-2 dry red chilies, broken into half
- 1 tsp. ginger, finely chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted coriander-cumin powder
- 1/2 cup masala boondi
Heat oil in a pan and temper with dry red chilies, cumin seeds, fenugreek seeds. nigella seeds and ginger. Sauté for a few seconds and then add the potatoes. Fry till it is slightly brown.
Now add the okra, and all the dry spices. Mix everything well and cook, covered on a medium to low flame till done. Sprinkle water if required.
Add the boondi and give it a stir. Switch off the flame and keep it covered for 2-3 minutes. Serve as a side dish with chapatti, parathas or any flat bread or rice.
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