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Bhindi in mustard sauce

  This is an okra recipe that is cooked with mustard sauce or a bhindi masala with mustard seed paste. The mustard paste has a pungent aroma to it, so it needs to be cooked well so that the pungency and the bitterness of the mustards goes away. The bhindi soaks up the sauce , hence making the curry rich in flavor. Goes well with a bowl of steaming hot rice for main course.



Ingredients

  • 250 g Okra
  • 1 medium onion
  • 1 medium tomato
  • 5 green chili
  • 2 tbsp. mustard seeds
  • 1 tbsp. poppy seeds
  • 5 tbsp. vegetable oil
  • 1 tsp ginger garlic paste
  • ½ tsp nigella seeds ( kalonji )
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt
  • Sugar
  • ½ tbsp. mustard oil

 

 


Method

  1. Slice the onions evenly, slice the tomato into 4 parts, cut the okra into halves excluding the head and the tail.
  2. In a grinder, add green chilies, poppy seeds, tomatoes and  some water to help it blend well. Gain a smooth paste.
  3. Heat oil on medium in a kadai and add the chopped onions, a pinch of salt and sauté for 2 minutes, just so that the onions have a crunch to them. Keep that aside.
  4. Het some oil again on medium heat and sauté the okra, add salt and stir until it starts to get some color for 5 minutes, add ginger garlic paste, stir for 2 more minutes and take out of the pan.
  5. Sieve the mustard paste.
  6. Add 2 tbsp. of oil in a kadai on low flame, add the nigella seeds( kalonji ) just when they start to sizzle add the red chili powder and the turmeric powder.
  7. Add salt to taste and cook until the color of the sauce changes.
  8. Let the oil separate and then add the okra and the onions, cook for 2 minutes.
  9. Add mustard oil, mix and cook for 2 more minutes.
  10. Garnish with chopped green chilies.

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