Raiwali bhindi/ Jhakhand style okra stir fry
Jharkhand is where the current national icon of cricket M S Dhoni belongs.. that is the remotest association I have with this state. Unfortunately I do not have any friends from this state and hence could not really find much about their daily cuisine during my recipe hunting for mega BM. My neighbour, who is a marwari , but hails from bihar and got married to another marwari who hails from kolkatta was of little help..when she mentioned that some of the dishes in both bihar and jharkhand overlap. That is when she mentioned about a bhindi dish. On google it was quick and easy to spot the same. So here is the recipe that was loved by all.
Ingredients
2 cups Okra/ Ladies fingers/ Bhindi
1 medium onion finely chopped
2 tspn mustard powder (yellow)
1 tspn red chilli powder
1 tspn turmeric powder
1 tspn dry mango skin powder/ amchur
salt
a pinch of asafoetida
Oil to cook
Method
1) Wash and pat the bhindi dry using a kitchen towel.
2) In a deep frying pan, heat some oil. Drop a few bhindis at a time and fry them until they are crispy
3) In another pan, heat a tspn of oil, add the chopped onion and asafoetida. Saute until it is soft.
4) Add the dry masalas and saute
5) Add the fried bhindi and saute until it is well coated in the masala.
6) Add salt to taste.
7) Garnish with freshly chopped coriander.
Serve hot with parathas.
Ingredients
2 cups Okra/ Ladies fingers/ Bhindi
1 medium onion finely chopped
2 tspn mustard powder (yellow)
1 tspn red chilli powder
1 tspn turmeric powder
1 tspn dry mango skin powder/ amchur
salt
a pinch of asafoetida
Oil to cook
Method
1) Wash and pat the bhindi dry using a kitchen towel.
2) In a deep frying pan, heat some oil. Drop a few bhindis at a time and fry them until they are crispy
3) In another pan, heat a tspn of oil, add the chopped onion and asafoetida. Saute until it is soft.
4) Add the dry masalas and saute
5) Add the fried bhindi and saute until it is well coated in the masala.
6) Add salt to taste.
7) Garnish with freshly chopped coriander.
Serve hot with parathas.
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