"Let's add some characteristic taste of bhuna to this dish
bring out the yummy Flavors of Bhindi!"
225 gm/ 11/2 lb of Okra(bhindi), small, washed, edges trimmed
4 tbsp of Cooking oil
1 Tsp cumin seeds
1 Medium-sized, finely chopped onion
1 Tsp coriander powder
1/2 Tsp turmeric powder
1 Tsp ginger-garlic, finely chopped
3-4 Green chilies, finely chopped
1/2 Cup tomato puree
Salt to taste
1/4 Tbsp black peppercorns, freshly ground
1 tsp dry mango powder(amchur)
1 Tsp dry fenugreek leaves, powdered
A pinch of clove powder
1 Inch piece of ginger, cut into fine juliennes
1. Boil 2 cups of water in a pot with 1 tsp oil and salt. Add the okra and boil for 5-6 SECONDS.
Remove from heat and strain the okra immediately through a soup strainer. Keep aside.
2. Heat the oil in a wok on high heat, add cumin seeds. When the seeds begin to pop add onions, reduce heat to medium, stir and roast until the onion turns glossy and translucent. Add the coriander and turmeric powder, ginger and green chilies. Stir for 30 seconds and then add tomato puree, continue to stir and roast until fat appears on the sides.
3. Add the okra, stir.
4. Add salt, black pepper, mangot powder, fenugreek, and clove powder, stir again.
5. Increase heat to high and continue to stir and roast until okra is cooked. Check seasoning.
Serve hot and garnished with ginger