I have learnt this preparation from my Mother. I like the tangy flavour in this which comes from tomatoes. I am serving this for dinner tonight with roti, and daal makhani. I have uploaded 2 pictures and both have been taken in different light, so they look different.Try this recipe and I would love to hear your comments and feedback. Enjoy!!!
Ingredients:
260-300 gms Okra/lady'sfinger/bhindi
2 big sized tomatoes (forgot to measure the puree in cup so I will do that next time)
4-5 garlic cloves
2 green chilies
1 1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric
2-3 tbsp oil for cooking
Salt to taste
Method:
Wash okra and pat dry. Slit the okra lengthwise. If the okra is big in size then further cut it into 2 pieces. Meaning from a big okra you will have 4 pieces.
Heat oil in a thick bottom pan. Shallow fry the okra in small batches. Once the okra starts to get a nice golden brown colour remove it and transfer to a kitchen paper to soak excess oil.While shallow frying sprinkle some salt and turmeric on the okra, just a little bit is enough because the masala will also contain salt.
Blend together tomatoes, garlic, green chilies, 1 tsp cumin, turmeric, and coriander powder.
Now use the same pan in which you have fried the okra. The oil which is remaining in it after frying can be used for cooking the masala. If you think there is less oil then just add a little bit more to it.
Heat this oil. Add 1/2 tsp cumin. Once the cumin seeds start crackling add the blended paste.
Cook the tomato paste on medium heat until oil separates. Once the paste is cooked halfway add salt.
When the paste is cooked add the fried okra in it. Toss gently and turn off the gas after 1-2 mins.
Serve this lightly tangy okra(chatpati bhindi) with roti.
Tips:
If you think that the tomatoes are not sour then just add 1/4 tsp mango powder or amchoor to the masala.
 |
| Chatpati Bhindi/Okra |
Ingredients:
260-300 gms Okra/lady'sfinger/bhindi
2 big sized tomatoes (forgot to measure the puree in cup so I will do that next time)
4-5 garlic cloves
2 green chilies
1 1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric
2-3 tbsp oil for cooking
Salt to taste
Method:
Wash okra and pat dry. Slit the okra lengthwise. If the okra is big in size then further cut it into 2 pieces. Meaning from a big okra you will have 4 pieces.
Heat oil in a thick bottom pan. Shallow fry the okra in small batches. Once the okra starts to get a nice golden brown colour remove it and transfer to a kitchen paper to soak excess oil.While shallow frying sprinkle some salt and turmeric on the okra, just a little bit is enough because the masala will also contain salt.
Blend together tomatoes, garlic, green chilies, 1 tsp cumin, turmeric, and coriander powder.
Now use the same pan in which you have fried the okra. The oil which is remaining in it after frying can be used for cooking the masala. If you think there is less oil then just add a little bit more to it.
Heat this oil. Add 1/2 tsp cumin. Once the cumin seeds start crackling add the blended paste.
Cook the tomato paste on medium heat until oil separates. Once the paste is cooked halfway add salt.
When the paste is cooked add the fried okra in it. Toss gently and turn off the gas after 1-2 mins.
Serve this lightly tangy okra(chatpati bhindi) with roti.
Tips:
If you think that the tomatoes are not sour then just add 1/4 tsp mango powder or amchoor to the masala.
 |
| Chatpati Bhindi/Okra |
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