Sunday, February 13, 2011

Rajasthani Bhindi Recipe

Rajasthani Bhindi or Bhindi in Rajasthani Style

Influenced primarily by the war-like lifestyle of the Rajput and Brahmin people and the limited availability of ingredients in its region, Rajasthani cuisine is mostly known for using yogurt, milk, buttermilk or ghee in its dishes. If you want to try out a good Rajasthani dish, you might want to check out this Rajasthani Bhindi recipe which uses fresh bhindi or okra and a combination of different spices.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 2

250 grams bhindi or okra

1/2 teaspoon onion seeds or kalonji
1/2 teaspoon red chilli powder
3 teaspoons besan or gram flour
1 teaspoon cumin powder
4 green chilli peppers
1 teaspoon coriander powder
1 1/2 teaspoons fennel seeds or saunf
1 teaspoon dry mango powder or amchur powder
1/4 cup oil
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/4 teaspoon cumin seeds
Salt to taste

1. Wash the bhindi or okra. Wipe them dry.
2. Slice off the ends. Make a slit on one side of each okra. Set them aside.
3. In a bowl, mix the besan or gram flour, a teaspoon of the fennel seeds or saunf, coriander powder, red chilli powder, cumin powder, dry mango or amchur powder, garam masala powder and turmeric powder.
4. Add in a tablespoon of oil and some salt. Mix well.
5. Stuff this masala mixture into each of the okras.
6. Heat 3 tablespoons of oil in a pan and mix in the rest of the fennel seeds, onion seeds, cumin seeds and green chilli peppers. Fry for about a minute.
7. Add in the okra. Stir fry for five minutes. Cover and stir occasionally until the okras are cooked.
8. Remove the cover and continue stir frying until the okras become crisp.
9. Serve hot with some chapatis or Indian flatbread.

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