Friday, February 11, 2011

Punjabi Bhindi Recipe

Punjabi Bhindi or Bhindi Punjabi Style

Originating from the Punjab region in eastern Pakistan and northwestern India, Punjabi cuisine often uses large amounts of ghee or clarified butter and cream and is concentrated mainly on dishes which are made with rice, whole wheat and other ingredients that are flavored with spices or masalas. A great Punjabi dish you can try would be Punjabi Bhindi, which is okra cooked Punjabi style. Here is a Punjabi Bhindi recipe you can make.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4

5 handfuls of medium-sized bhindi or okra

2 tablespoons of olive oil
1 teaspoon cumin seeds
1/2 teaspoon nigella or kalonji seeds
1/2 teaspoon turmeric powder
2 green chilli peppers, chopped
2 cloves garlic, chopped
1-inch piece of garlic, chopped
2 medium red onions, sliced
3 plum tomatoes, sliced
1/2 teaspoon red chilli powder
2 teaspoons coriander powder
1 teaspoon dry mango or amchur powder
1/2 teaspoon garam masala powder
Fresh cilantro leaves, chopped
Salt to taste

1. Wash and dry the bhindi or okra. Trim the ends of each okra and slice in half lengthwise and half crosswise. You should have 4 parts from each okra.
2. In a wok or pan, heat oil over medium heat.
3. Add in the cumin seeds and nigella or kalonji seeds.
4. Once the seeds start to sizzle, you can add in the turmeric powder. Sauté for a couple of seconds.
5. Add in the chopped green chilli peppers, ginger and garlic. Sauté for about half a minute.
6. Add in the sliced onions. Lower the heat and allow them to caramelize. This should take about ten minutes or so.
7. Add in the okra to the onions. Mix and increase the heat. Cook the okra for five minutes.
8. Add in the red chilli powder, salt and coriander powder.
9. Cover the wok or pan with a lid. Lower the heat. Allow to cook for 15 to 20 minutes. Stir every now and then to prevent the okra from burning.
10. Add in the chopped tomatoes and season with some salt. Mix well.
11. Put back the cover and cook for another 15 minutes. Stir every now and then.
12. Add the dry mango or amchur powder and the garam masala powder.
13. Add in the cilantro and turn off the heat. Mix well.
14. Serve with some roti and raita or yogurt.

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