BHENDI CURRY--

 

Ingredients:

1 Cup Bhendi/Okra

1 Onion

1 Tomatoes

Ginger-Garlic Paste

½ cup yogurt/curd

1-2 tbsp. frozen coconut

6-7 Cashew Nuts

1 tbsp. Kasoori Methi/Dried Fenugreek Leaves

1 tbsp. Garam Masala

2 tbsp. Red Chili Powder

Turmeric Powder

Coriander Powder

Cumin powder

Oil and water

Salt

Mustard Seeds

Jeera/Cumin Seeds

A Pinch of Hing/Asafetida

 

Procedure:

 

• Wash and chop the Bhendi/okra.

• Heat frying pan and add this chopped Bhendi and fry it on medium flame for 8-10 min.

• Soak cashew in warm milk for 5-8 minutes.

• Grind soaked cashew along with frozen coconut and keep aside.

 

                              

 

 

• Heat some oil in skillet, add mustard seeds, cumin seeds, curry leaves and Hing sauté them.

• Now add finely chopped onion, sauté till transparent.

 

                              

 

• Then add tomatoes, grinded coconut, chili powder, cumin and coriander powder.

• Also add salt according to your taste.

• Add beaten curd and sauté for some time.

 

 

• Add water according to your gravy consistency and simmer it for 5-8 minutes on low flame.

• Finally add Bhendi and mix it well and again simmer for 4-5 minutes till it’s done.

 

Serve with chapathi or any kind of roti…