Bhindi in sour sauce
recipe Image
 
Bhindi or Okra in a tamarind sauce is a very good combination for any Biriyani.
Preparation Time : 10 mins

Cooking Time : 45-60 mins

Serves : 6-8
Ingredients:
  • Bhindi or Okra - 500g
  • Onion - 2 medium
  • Tomato - 4
  • Garlic - 2-3 cloves
  • Pepper corn - 1/2 tsp
  • Green chilli - 1
  • Chilli powder - 1½ tsp for medium spicy or 2 tsp for more spicy taste
  • Turmeric powder - ½ tsp
  • Tomato puree - 1 tsp (optional)
  • Curry leaves - to garnish
  • Peanuts - 50g
  • White sesame seeds - 2 tblsp
  • Methi seeds - 1/3 tsp (optional)
  • Mustard seeds - 1/3 tsp (optional)
  • Sesame oil - 20ml
  • Sunflower oil - 100ml
  • Water - as required
  • Salt - to taste
  • Tamarind - ball of 2cm diameter
  • Warm water - 100ml​

Method:
  1. Remove head and tail from bhindi. Slit the vegetable on the side.
  2. Wash and soak the tamarind in warm water for about 4-5 minutes.
  3. Cut onion, tomatoes and chilli.
  4. Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
  5. Fry bhindi/okra in a pan of sunflower oil until they become light brown and keep aside separately.
  6. Roast methi seeds and mustard seeds for about 1-2 minutes in a pan with no oil; grind finely without any water and keep aside.
  7. Roast peanuts well in a pan with no oil until they are light brown and set aside.
  8. Roast sesame seeds for about 1-2 minutes and grind coarsely with roasted peanuts without any water and keep aside.
  9. Heat the same pan where bhindis were fried; Season with curry leaves, pepper corn, garlic and chopped onion.
  10. Saute for 7-8 minutes.
  11. Add chopped tomatoes, turmeric powder, chilli powder, tomato puree and ground methi and mustard.
  12. Stir for 5-6 minutes.
  13. Add tamarind juice, salt and let it boil.
  14. Add 1/2 a cup of water.
  15. Add the fried vegetables and let them cook in the sauce for about 4-5 minutes or until they become soft.
  16. Once the vegetables are cooked, add the ground peanut and sesame seeds.
  17. Add sesame oil in the end; let it stay on the heat for about 2-3 minutes or until the sauce becomes thicker.
  18. Garnish with curry leaves.

Notes:
For variation, try <a href="/recipes/baingan-ki-katta/">Baingan ki katta</a> or <a href="/recipes/bhindi-in-tamarind-sauce-02">Bhindi in tamarind sauce 02</a> .