The recipe I am sharing today is Okra in Mustard Seeds Gravy. This has a strong sour taste, if you follow the recipe step by step along with tips you will enjoy this delicious recipe.
Ingredients: Serving for 2
- Okra or Ladyfinger (Bhindi): 200 gram
- Yellow mustard seeds: 50 gram
- Coriander powder: 4 to 5 tsp
- Dry Red Chilli: 4 to 5
- Turmeric: 1 tsp
- Tomato: 1 big sized
- Garlic: 6 to 7 pods
- Kasuri Metthi: 2 tsp
- Lemon : 1 small size
- Salt: As per taste
- Oil : For cooking
- Water: As required
Method of Preparation
- Take okra (bhindi) and wash it properly. After washing cut okra in to 2 inches long pieces.
- Take mustard Seeds (keeping 1 tsp separately for sizzling in oil), garlic, dry Red Chilli, Coriander powder in grinder jar and make a fine paste using water.
- Take a bowl and transfer above paste in it. Take tomato in same grinder jar used above. Make fine paste of tomato.
- Take a pan and put oil in it. Heat it on high flame. Add mustard seeds and Kasuri Methi and let it be sizzled in oil.
- Add mustard seeds paste, tomato paste and saute it. Cook it on medium flame until it become dry.
- Add Okra and saute it on low flame for 2 to 3 minutes. Add turmeric powder and salt.
- Add water as per required consistency of gravy. (If flowing consistency of gravy required then add 2 cup water, otherwise 1.5 cup).
- Cover it and cook for 5 minutes on medium flame.
- When it is cooked, add lemon juice in it and cook for 30 second.
- Take it out in serving bowl and serve it with hot chapati and paratha.
Tips
- If you have fresh fenugreek (Methi) leaves then you can use it instead of Kasuri Methi.
- Dry Mango powder (Amchur) can be also used in place of lemon juice.
- It tastes best after 3 - 4 hours of cooking. So serving immediately is not recommended.
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