Panchphoran Bhindi

25 mins
Prep: 10 mins | Cook: 15 mins | Servings: 2

Ingredients

  • 500 gms, tender okras, cut length wise into 2&1/2 inches or just snip the ends and use whole
  • 300 gms, tomatoes, ground to coarse paste
  • 1 teaspoon, Panchphoran
  • 4 garlic cloves, crushed
  • 1 teaspoon, red chilli powder
  • 1 teaspoon, coriander powder
  • 1 teaspoon, cumin powder
  • 1/2 teaspoon garam masala powder
  • Salt as per taste
  • 2 tablespoon Oil

Process

  • In a pan, Heat 1 tablespoon of oil.
  • Add okras and fry well on high heat for 3-4 minutes. Okras need not get browned but fried well. Reserve
  • In a kadhai, heat another 1 tablespoon of oil
  • Add PanchPhoran and allow them to crackle
  • Add crushed garlic and fry until just golden. Do not burn.
  • Add tomato paste and saute well on high heat for 4-5 minutes, until water released by tomatoes dried up
  • Add red chilli powder, coriander powder, garam masala powder, cumin powder and salt to taste, mix well
  • Add fried okras and mix
  • Cover and cook for 4-5 minutes or until cooked well.
  • Take it off the heat
  • serve hot with Parathas, kulchas or poori of your choice

 

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