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Bhendi Masala
By : Method
- Run a knife into each okra from the pointed tip almost to the stemmed end & dust them with salt & turmeric and set aside.
- Lightly roast peanuts, coconut & 1/2 the finely chopped onion and put these along with the chillies, cumin powder, pepper corns, turmeric powder, sugar, coriander powder & 1/2 tsp salt into the grinder.
- Coarsely grind (not a very smooth paste), pulsating only, till almost evenly coarse.
- Taste & add more salt if required.
- Heat 4 tbsp oil in a non-stick kadai/ sauce pan, fry tomatoes till soft & then add this masala/mixture & fry well for 5-6 minutes.
- Remove half of this mixture & stuff the okras with it.
- In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water, stir well & immerse the okras in it.
- Simmer covered for 5 minutes or till okras are cooked.
- Serve with piping hot rotis/naan.
Ingredients:
1/2 kg medium size okras (not big)
2 handfuls peanuts (w/o the skin)
1 cup dessicated coconut
2 green chillies
1/2 tbsp pepper corns
Salt to taste
1/2 tsp turmeric powder
2 chopped large onion
1/4 -1/2 cup curry leaves
Cooking oil
2 ripe medium tomatoes -chopped
1/4 tsp cumin powder
1 tbsp corriander powder
1 tsp sugar
1/2 kg medium size okras (not big)
2 handfuls peanuts (w/o the skin)
1 cup dessicated coconut
2 green chillies
1/2 tbsp pepper corns
Salt to taste
1/2 tsp turmeric powder
2 chopped large onion
1/4 -1/2 cup curry leaves
Cooking oil
2 ripe medium tomatoes -chopped
1/4 tsp cumin powder
1 tbsp corriander powder
1 tsp sugar
RECIPES BY MEARL FERNANDES
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