Monday, February 7, 2011

Bindi Fry / Vendakka porial

   My husband is a very big fan of bindi. He always craves for bindi subzi. I was tasting this bindi fry in one of the fine Indian cuisine and I thought I will impress him by making him this dish.

Serves up to 3 people
Preparation time: 25 minutes


300 grams of Bindi/ Okra
1 small cup of chopped onion
1 small cup of chopped tomato
1 tbsp of chopped ginger
1 tsp of red chilli powder 
1 tsp of amchur powder (dry mango powder)
1 tsp of garam masala
2  red chillies
2 tsp of yogurt
1 tsp of cumin seeds
8 curry leaves
2 tbsp of oil
salt as required


1.Cut the okra in to 1 inch  pieces. In a preheated  pan add oil.
2.Add cumin seeds, broken red chillies and curry leaves. As the cumin sputters, add onion and ginger.
3.Saute for 3 minutes and add okra. Saute well for 10 minutes. Add yogurt and continue sauteing. Yogurt is the secret ingredient which helps remove the stickiness from the okra.
4.Add turmeric, red chilli powder, amchur powder and salt. Saute for another 5 minutes.
5.Add tomato and garam masala and saute till the tomato becomes mushy. Sprinkle little water and close the lid till the okra is cooked.
6.Okra fry is ready. Serve with roti /rice.

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