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Bhindi Sagle

Sarita.Bhandarkar's picture
Ingredients
  Okra 3 Cup (48 tbs), cut into 1"long pieces
  Coconut oil 4 Tablespoon
  Mustard seeds 1⁄4 Teaspoon
  Coriander seeds 1 Teaspoon
  Curry leaves 10 , finely chopped
  Tamarind paste 1⁄4 Teaspoon
  Coconut 2 Cup (32 tbs)
  Salt To Taste
  Red chillies 7 , fry in 2-3 drops of oil
Directions

1. Heat 1 tsp oil and fry the coriander seeds till golden brown.
2. Grind coconut, dry red chillies, tamarind paste and salt coarsely.
3. Now add the fried coriander seeds and grind again to a smooth paste. (Try to grind without adding water. If you want you can add very little water).
4. Heat remaining oil in a wok.
5. Add mustard seeds.
6. When they splutter add chopped curry leaves. Now add the okra and stir fry on a medium heat for 10-15 minutes.(Till the okra is 90% cooked)
7. Now add the ground masala and mix it well. Cook it on a low flame for another 5 minutes stirring occasionally.
8. Serve hot as a side dish with rice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Dish: 
Dry Curry
Occasion: 
Christmas, Diwali, Holi, Wedding
Interest: 
Holiday, Everyday, Kids, Healthy
Restriction: 
Vegan, Vegetarian, Pregnancy
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2
Subtitle: 
okra curry

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