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Preparation Time : 10
Cook Time : 15
Total Time : 25
400 gms. bhindi (okra), chopped
1/2 cup boiled dried white peas
2 tbsp. oil
1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
1/2 tsp. asafoetida
1 tsp. salt or to taste
1/2 tsp. turmeric powder
1 tbsp. coriander-cumin powder
1 onion, sliced
2-3 garlic cloves, finely chopped
1=-2 fresh chilies, chopped
1/4 cup coriander roots, chopped
1 tbsp. fresh grated coconut
Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.
Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well.
Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well.
Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.
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