Wednesday, January 26, 2011

Bhindi Gosht Recipe

Bhindi Gosht or Okra and Meat Curry

Bhindi Gosht or Okra and Meat Curry is a hearty Indian dish that can be served during special events or celebrations or on days when you feel like having a filling and comforting meal. Here is the Bhindi Gosht recipe that you and your family would surely enjoy.

Preparation Time: 15 minutes
Cooking Time: 30 to 45 minutes
Servings: 4 to 6

600 grams beef or lamb, cut into two-inch pieces
500 grams bhindi or okra or lady's fingers
2 medium-sized onions, sliced thinly
1 large tomato, chopped coarsely
Some fresh coriander or cilantro leaves, chopped for garnishing
2 cinnamon sticks or dal cheeni
3 big black cardamoms or bari kaali ilaichi
1 1/2 tablespoon coriander powder or pisa dhania
1/4 teaspoon of turmeric powder or pisi haldi
1 teaspoon red chilli powder or pisi lal mirch (optional)
1 teaspoon ginger paste or pisi adrak
1 teaspoon garlic paste or pisi lehsan
1/4 teaspoon garam masala powder
3 tablespoons cooking oil
Salt to taste

1. Heat oil in a heavy pot. Add the onions and fry them until they are golden brown.
2. Add the meat and fry for several minutes until it changes in color.
3. Add the ginger paste and garlic paste and fry for one minute.
4. Add the cinnamon sticks, cardamoms, turmeric powder, coriander powder, red chilli powder and salt.
5. Fry for ten more minutes, adding some water every now and then to prevent the spices from sticking to the bottom of the pot.
6. Add hot water, enough to cook the meat. Once the water boils, lower the heat to the lowest setting and allow the meat to cook while the pot is covered.
7. While waiting for the meat to be cooked, wash the bhindi and trim the stems. Dry them using a clean kitchen towel and set aside.
8. Once the meat is cooked and tender, add in the bhindis and tomatoes.
9. Mix and add in the preferred amount of water to make shorva.
10. Once the water boils, cover the pot and allow the bhindis to be cooked.
11. When the bhindis are completely cooked, add the garam masala powder and the chopped coriander or cilantro leaves.
12. Mix well before removing from heat.
13. Serve hot with hot nans, chapati roti or rice.

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