Wednesday, 24 August 2011

Bindi curry – Bendakaaya mudda koora

This is in between the gravy and dry variety. This can go well with either rice or roti.

Okra – 250 gms
Onion – 1
Tomato - 1
Aamchur powder – ½ tsp
Coriander powder – ½ tsp
Chili powder – ½ to 1 tsp
Roaster peanuts – 1 tbsp
Grated dry coconut – 1 tbsp
Garlic – 2 cloves

Cut each bindi into 3-4 pieces.
Cut onion into big cubes. More or less the same size as bindi.
Grind 1 tbsp of desiccated coconut and 1 tbsp of roasted peanuts along with 2 garlic cloves.
Heat a wide pan with 2 tbsp of oil. When it is hot enough, add chana daal, cumin, red chilli and curry leaves. Now add onion and fry for a minute.
Add okra and fry for 2 minutes. Now add chopped tomato, stir and cover the pan with lid. Allow it to get cooked with the steam for about 5 minutes.
When the okra is half done, add salt, chilli powder, coriander powder, salt, aamchur powder add the ground coconut and peanut powder. Sprinkle some water, about 4-5 tbsp, stir every thing and cover it.
Cook the curry until okra is tender and the curry becomes thick.
 Bendakaya mudda koora with rice

1 comment:

  1. very nice n different bhindi recipe..looks delicious