Thursday, December 6, 2012

Aloo Bindhi with Gravy

Okra - 20 Nos
Potatoes - 3 medium size
Onions - 2 medium, sliced
Tomatoes - 4 medium, cut into chunks
Garlic - 4 cloves
Ginger - 1 inch piece
Green Chilies - 2 (add one more for extra spicy)
Red Chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Amchoor powder (Dry Mango Powder) - 1/4 tsp
Oil for shallow frying
Coriander Leaves - 2 tbspns, chopped
Salt to taste

Bay leaf - 1
Peppercorns - 2
Cloves - 2
Cumin seeds - 1/2 tsp
Poppy seeds (khus-khus) - 1/2 tsp
Cinnamon stick - 1 inch, cut into pieces

Clean the okras and pat dry with the help of paper towel or clean cloth. Cut the head and tail of the okras and cut into tiny pieces. Peel and cut the potatoes in the same shape as okras.
Heat sufficient oil in a pan, shallow fry the okras and potatoes, until golden brown.
Drain from oil and place them in the paper towel to absorb excess oil.
Heat 2 tsp of oil in a pan and fry all the masalas one by one. Now add the onions, garlic, garlic,  green chilies and saute till the onion turns translucent. Now add tomatoes and saute till it turns mushy. Switch off the stove and allow them to cool. Transfer the mixture to a blender and blend them to a smooth paste. 
In the same kadai, add a few drops of oil and saute the blended mixture for few minutes. Add all the spice powders, salt and mix well. Cook for about 4-5 minutes on low flame. Finally add the fried  okras and potatoes.
Gently stir and cook for 3-4 more minutes on low heat. Garnish with fresh coriander leaves and serve hot with roti or pulao.

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