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Dum Bhindi
Method
- Select okras of a uniform medium size.
- Wash and dry well.
- Cut off the top and tall and keep aside.
- Coarsely chop onions, capsicum and tomatoes.
- In a kadhai heat the oil and deep fry the okras, a handful at a time till they are partly cooked, drain them at keep aside.
- Reduce the quantity of oil in the kadhai to half.
- Saute chopped onions till they turn to a golden pink colour.
- Then add tomatoes and capsicum and saute for 5 minutes.
- Add the fried okras, salt, chilli powder and turmeric powder, and blend well.
- Put the lid on the kadhai, seal with wheat dough and place some live charcoal on top.
- Put the kadhai on a very slow flame or slow charcoal fire and cook for 15 minutes.
- When done, turn out in a serving dish and serve hot with chapatis.
Ingredients:
½ kg - bhindi
250 gm - tomatoes
150 gm - capsicum
2 no - onions (large)
¼ tsp - chilli powder
¼ tsp - turmeric powder
150 gm - refined oil
mustard oil
salt to taste
½ kg - bhindi
250 gm - tomatoes
150 gm - capsicum
2 no - onions (large)
¼ tsp - chilli powder
¼ tsp - turmeric powder
150 gm - refined oil
mustard oil
salt to taste
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