Friday, November 14, 2008

Bendakaya-masala (Bhindi masala/Curried Okra)


2 pounds okra –sliced into long one inch pieces
2 large tomatoes –Cut
1 large onion – thinly sliced
2 green peppers chopped
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal
1 tbsp dhania powder (coriander seed powder)
1 tbsp garam masala
2 tsp garlic paste
8-10 curry leaves
4 tsp oil for seasoning
Salt to taste

Heat 2 tsp oil in a pan; add the sliced okra and sauté. While the okra is cooking heat the remaining two tsp oil in another pan, add cumin, mustard, urad daal, turmeric and dhania powder and garam masala. When seeds start to splutter add the green pepper, curry leaves and onions and sauté till golden brown. Add tomatoes and cook well.
When okra is sautéed enough add the cooked onion-tomato mix to it and add salt to taste. Cook on simmer for a couple of min. and turn off.
Serve hot or cold with chapathi or rice

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