Showing posts with label Okra / Bhindi. Show all posts
Showing posts with label Okra / Bhindi. Show all posts

Achari Bhindi Dahiwali | Spicy Okra Curry with Yogurt [Video]

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Pan fried okra cooked in a curry made with pickle spices and yogurt.

Pan fried okra cooked in a curry made with pickle spices and yogurt.

There are 2 kinds of people in the world, one who love Okra or Bhindi and one that wouldn't be caught dead eating it. I was a latter, I hated bhindi all through my childhood - I mean which kid really enjoys the slime? Until about 5 years ago, when I had run out of veggies to cook for the day, I picked up some fresh bhindi and decided I could try to convert the hate to at least a tolerable feeling. Frankly, all I needed to do that was learn how to cook the okra correctly. See my tips below.

I have the following tips to cook the okra, just right:

  • The first tip for cooking okra, if you don't like slime, is to never cover it while cooking. Cook the okra in an open pan, always.
  • Preferably use a flat pan and do not crowd it. A wok or a kadhai, ends up steaming a few pieces of okra at least, and when steamed, okra tends to get slimy.
  • Be liberal with the oil. If cooking on a stove, use sufficient oil. The oil helps make the okra crispy and stops it from steaming. If you want to use less oil, grill the okra in a pan in the oven. This recipe tastes equally delicious with grilled okra.
  • Cook okra on medium to high heat stirring regularly. Okra cooked in low heat, again, tends to get slimy.
  • Avoid adding water to the okra while cooking. Okra loves oil, let it cook in oil alone. Don't add any water or any ingredients that may leave their juices (like tomatoes) until the okra is almost cooked.
Once I had mastered the art of cooking okra, there was no turning back. I've made okra innumerable times since then, and loved it.

Pan fried okra cooked in a curry made with pickle spices and yogurt.

This Achari Bhindi Dahiwali translates simply into Pickled Okra in Yogurt. This curry uses the pickling spices used in North Indian pickles. While the okra is not pickled, it is cooked with a spice blend made inspired by the pickles. Pickle spices usually include - fennel seeds (saunf), carom seeds (ajwain), mustard seeds (rai), fenugreek seeds (methi dana), asafoetida (hing) and dried mango powder (amchur). I have reduced the quantity of fenugreek seeds as they are bitter in taste. 

To make this recipe vegan, use vegan yogurt like cashew yogurt or coconut yogurt.

To make Achari Bhindi Dahiwali, we first slice the okra lengthwise. You can chop it how you please, lengthwise just made it visually appealing to me. The okra is pan fried with oil. I've made it before by grilling the okra in the oven, the curry tastes the same and uses a lot less oil.

Then the gravy is made by cooking onions and tomatoes with the pickling spices and blending it. Whisked yogurt is added to the gravy to finish it off. Toss in the cooked okra and serve it hot with rotis.


Pan fried okra cooked in a curry made with pickle spices and yogurt.


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

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Achari Bhindi Dahiwali



Pan fried okra cooked in a curry made with pickle spices and yogurt.Okra cooked with Indian pickle spices and whisked yogurt. Bhindi curry made with North Indian achaar masala and dahi.


Recipe Type:  Main
Cuisine:          North Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              2-3 Servings

Ingredients:


25 small Okra (bhindi)
1 Onion
1 Tomato
1 cup Yogurt (dahi)
4 Tbsp Oil
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Cumin Seeds
1 tbsp Fennel Seeds (Saunf)
1 tsp Mustard Seeds
1 tsp Carom seeds (Ajwain)
4-5 Fenugreek Seeds (Methi dana)
1 tsp Dry Mango Powder (Amchur)
Pinch of Asafoetida (Hing)
Handful of Coriander leaves
Salt to taste

Method:


1. Dry roast the fennel seeds, mustard seeds, carom seeds and fenugreek seeds.
2. Grind them to a fine powder along with the asafoetida and the dry mango powder. Keep aside.
3. Heat 2 Tbsp Oil in a flat pan and add the chopped bhindi to it. Saute until the bhindi are soft and cooked. Never cover the bhindi while cooking, it will tend to get slimy. Remove and keep aside.
4. Heat 1 Tbsp Oil in the same pan and add the ginger garlic paste.
5. Once the ginger-garlic is fragrant, add finely chopped onions and fry until translucent.
6. Add in chopped tomato and stir well.
7. Mix in the achari spice blend we made earlier along with salt and turmeric powder and cook until the tomatoes are soft.
8. Blend into a fine paste with little water once cooled slightly.
9. Heat the remaining oil in a pan and add the cumin seeds.
10. Once they brown slightly, add the blended paste and cook on low heat for 4-5 minutes.
11. Stir in whisked yogurt and red chilli powder. Adjust seasoning if required. Cook for 2-3 minutes on low heat.
12. Add the pan fried bhindi and mix well. Simmer for 4-5 minutes. Garnish with chopped coriander leaves and serve hot with rotis.



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MIL's Spicy Tomato Curry (Soup)

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How about enjoying those last few cold winter nights with this soul warming Spicy Sour Tomato Curry (soup) with crispy fried okra that is ready in 40 minutes!!

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


They say winter is over. While I love the promise of sunshine all through the day, I miss the chill in the air. Luckily, it is still chilly in the morning, so I'm enjoying the last few days with my jacket until it is stacked in the cupboard for the next 6-7 months until the monsoons bring on some more chill.

Winter may be over, and warm nights back on the calendar, but hey, that really does not stop me from enjoying hot meals. And speaking of hot meals, especially my Mother-in-law's Spicy Tomato Curry. This curry is perfect for winter nights or rainy nights when all you want is a bowl of spicy sour soul warming goodness. But don't let the weather stop you from enjoying something this delicious. Unless you live on the coast in a tropical country in the Northern Hemisphere, you still have a few days of cold nights left, use it to enjoy this Tomato Curry.

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


While the name suggests curry, this is really a spicy Tomato Soup flavored with cumin, thickened with chickpea flour (gram flour/ besan) and garnished with fried okra (bhindi). Isn't fried okra the BEST? Crispy crunchy salty and we can always pretend it is healthy, after all it is a vegetable. If I haven't convinced you to fry that okra, you can just as well be a health freak and grill it up until it is nice and charred. My mother in law sometimes adds boiled potato cubes to the curry as well, but okra is the family favorite.

This is probably the quickest and absolutely no fuss soup I know to prepare. So no fine chopping, no 100 ingredients, no exotic spices (unless you consider cumin exotic), no hours and hours of simmering. NADA!!! Just 3 main ingredients and barely 40 minutes to prepare. No chopping, just blending.

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


Making this curry is super simple. I pressure cook the tomatoes whole for 8-10 minutes or 1-2 whistles. Then allow them to cool a little, before peeling them and blending. Meanwhile, fry up your chopped okra or boil the potatoes. Heat oil in a kadhai or pot and add cumin seeds. When they brown, add in the gram flour and saute it well for 1 minute. Then add in the blended tomatoes. Add water if required. Season with salt and red chilli powder and allow it to simmer for 5-8 minutes. If it is too thin, add more gram flour. If it is too thick add water. Too sweet, then add a little tamarind juice or lime juice. Too sour, then you can sweeten it with sugar or jaggery. Just TRUST your taste buds more than anything. I like my curry hot, sour with full flavor of cumin. Add the fried okra or potato just before serving.

Serve it with some crusty bread and dinner is done! You can also serve it with rice, though then I'd recommend you keep it thick.

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also liked:





Spicy Tomato Curry


How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.comSpicy and easy Tomato Curry or Soup made with fresh tomatoes, thickened with gram flour and garnished with crispy fried okra.

Recipe Type:  Soup
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Yield:                Serves 2

Ingredients:


5-6 large Tomatoes
3 Tbsp Oil
1 Tbsp Gram Flour (Chickpea Flour / Besan)
1 tsp Cumin seeds (Jeera)
7-8 small Okra (Bhindi)
1 tsp Red Chilli Powder
Salt to taste
Water as required

Method:


Pressure cook the tomatoes with 1 cup of water for 1-2 whistles or 8-10 minutes. If cooking in a pan, cook the tomatoes until they are soft.
Peel the tomatoes and leave aside to cool.
Chop the okra.
Heat oil in a small pan and fry the okra until they are slightly browned and crispy.
Remove with a slotted spoon and sprinkle salt and mix well.
Once the tomatoes have cooled, blend into a puree.
Heat 3 tsp Oil in a large pan or pot and add the cumin seeds.
Once they brown slightly, add the gram flour and saute for 1 minute.
Pour in the blended tomatoes and the 1 cup of water it was cooked in.
Add salt and red chilli powder.
Let it come to a boil and then simmer for 5-8 minutes.
If the consistency is too thick, add more water. If it is too thin, add a 1 Tbsp gram flour mixed in water.
If the curry is too sour, add a little sugar. If the curry is not sour enough add a little tamarind juice or lime juice.
Add the crispy okra just before serving.
Serve hot with crusty bread or rice.


How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com



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Bharwan Bhindi | Stuffed Okra Fry

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It was a hatrick of stuffed bhindi two weeks ago. Bhindi(Okra) is our least favorite vegetable at home, so it is brought into the house once every blue moon. The way I can eat it, is the way hubby dearest hates it. The way he likes it, I don't. So tired of these bhindi wars, when I was grumbling to my friend about cooking bhindi, she gave me a couple of recipes. I tried her first one, and both of us seemed to like it. Next day, I tried something a colleague at office suggested, that tasted a little better... and finally i tried stuffing the bhindi with coconut and coriander as per Tarla Dalal (a variation also suggested by my friend), this version was our favorite of the 3 we tried...









Bharwan Bhindi | Stuffed Okra Fry


Okra/Bhindi stuffed with spice powders and pan fried.

Recipe Type:  Side
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:              3-4 servings

Ingredients:

20-25 Bhindi or Okra
3 Tbsp grated fresh Coconut
2 Tbsp fresh Coriander leaves (chopped)
1 Tbsp Chickpea Flour or Besan
1/2 tsp Jaggery or Sugar
1 tsp Coriander powder
1 tsp Cumin powder
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Amchur (dry Mango powder)
2Tbsp Oil
1-2 tsp Water
Salt

Method:

  • Trim the bhindi and make a slit lengthwise on one side of the bhindi.
  • Mix together all the ingredients for the stuffing.
  • Stuff the bhindis with the stuffing.
  • Add at least ½ - 1 tsp per bhindi.
  • Heat 1 tbsp oil in a flat pan or a tava with high edges.
  • Place the bhindi in a single layer in the pan. The bhindi should not overlap each other.
  • Pour the remaining 1 tbsp oil over the bhindi.
  • Keep turning the bhindi until they are cooked.
  • Serve hot with rice or roti.
Read more ...