Punjabi Bhindi Masala

I made Bhindi masala the Punjabi style recently and it came out quite delicious.! :) It goes well with Chapati and as a spicy side dish for a plain Dal tadka.
Ingredients

• Okra - 350 gms
• Onion - 1 large finely chopped
• Tomato - 2 large chopped
• Ginger garlic paste - 2 teaspoons
• Green chilli - 2-3 finely chopped
• Kasuri Methi/ Dry fenugreek leaves - 1 tsp
• Cumin/ Jeera - 1 teaspoon
• Oil - 2-3 teaspoons
• Salt - as per taste

Spice Powders

• Red chilli powder - 1 teaspoon
• Coriander powder - 2 teaspoon
• Garam Masala - 1 teaspoon
• Amchur/ Mango powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon

Preparation

• Wash, clean and cut Okra into 1" pieces. Pour a tsp of oil and fry it until it is crunchy and the stickiness leaves. May take 5 minutes. Set it aside when done.
• Pour 2 teaspoons of oil in the same pan when hot add cumin, then add onion, green chillies and ginger garlic paste. Fry until it is light brown.
• Add red chilli powder, coriander powder, turmeric powder and dry Methi leaves. Mix well and cook for a minute. Add the chopped tomatoes and cook until mushy.
• Add the Okra at this stage, add salt. Mix and cook on low flame for 10 minutes. Finally add the Amchur powder and garam masala, mix and cook for another minute or two. Switch off and serve.

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Okra / Lady's finger Curry / Vendakkai Kuzhambu (Type 1)

There are a lot of okra curry varieties prepared in India. Some are cooked with coconut, without coconut, puli kuzhambu, simply as side dish, Okra fry, Bhindi masala the list is endless. This Okra curry recipe is cooked with coconut where very little ingredients are required. It can be had with plain white rice.

Vendakkai Kuzhambu

Ingredients

• Okra / Lady's finger - 200 gms
• Tomato - 2 large
• Coconut - 1/4th cup
• Ginger - 2 inch piece
• Garlic - 4 pods
• Oil  1 teaspoon
• Chilli powder - 1 and half teaspoon
• Turmeric powder - 1/4th teaspoon
• Salt - as required

To temper

• Oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Curry leaves - 1 sprig

Preparation

Cut Okra into big pieces, fry it in one teaspoon of oil until the stickiness leaves. Let it be crunchy. Set it aside. Take coconut, tomato, ginger, garlic in a mixer and grind it into a fine paste.

Now take a frying pan, pour oil and when hot add mustard seeds, let it splutter, add curry leaves and fry for 30 seconds. Then add the ground coconut tomato paste, pour little water and let it cook for 10minutes.  Until the raw smell leaves.

Now add turmeric and chilli powder and mix well. Pour some more water, add salt and cook for another 5 to 7 minutes. The curry will start thickening and oil will start floating up. Switch off and serve with plain white rice.

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