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Okra Flavoured with Black Pepper
Bhindi kaali mirch
Okra (bhindi), small, washed, edges trimmed 225 gm / ½ lb
Cooking oil 4 tbsp
Cumin (jeera) seeds 1 tsp
Onion, medium-sized, finely chopped 1
Coriander (dhaniya) powder 1 tsp
Turmeric (haldi) powder ½ tsp
Ginger (adrak), finely chopped 1 tsp
Green chillies, medium-sized, finely chopped 3
Tomato puree ½ cup
Salt to taste
Black peppercorns (sabut kaali mirch),
Freshly ground ¼ tbsp
Dry mango powder (amchur) 1tsp
Dry fenugreek leaf (kasoori methi) powder 1 tsp
Clove (laung) powder a pinch
Ginger, 1" piece, cut into fine juliennes 1
Method :
Boil 2 cups of water in a pot with 1 tsp oil and salt. Add the okra and boil for 5-6 seconds. Remove from heat and strain the okra immediately through a soup strainer. Keep aside.
Heat the oil in a wok on high heat; add cumin seeds. When the seeds begin to pop add onion; reduce heat to medium, stir roast until the onion turn glossy and translucent. Add the coriander and turmeric powders, ginger and green chillies, Stir for 30 second and then add tomato puree; continue to stir and roast until fat appears on the sides.
Add the okra, stir; Add salt, black pepper; mango, fenugreek, and clove powders; stir again. Increase heat to high and continue to stir and roast until okra is cooked. Check seasoning.
Transfer to a bowl and serve garnished with ginger.
*Preparation time: 35 mins. Serves: 4
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