Dhabas are highway eateries dishing out delicious curries and hot rotis for hungry travelers. These highway restaurants are a favorite spot to relax and enjoy the scenic beauty along with piping hot food. On one of our outing recently, I came across a pure vegetarian dhaba, where they served simple food, there's no menu, just simple homestyle rustic and comforting food.
The chef had prepared this amazing aloo and bhindi curry for hot phulkas, it was so creamy and delicious with perfect amount of heat and spice, truly comforting. I tried to recreate the same dish but with few adjustments the curry turned out yummy.
Subscribe to me on Youtube English and Tamil Channels for regular updates 😊
Ingredients:
250 Bhindi (Okra)
1 Large Tomato
1 Large Onion
2 Green Chilies
4 Small Potatoes
1/4 Cup Cream
1 Tbsp Ginger and Garlic Paste
1/4 Cup Yogurt
2 Sprigs Curry Leaves
1 Tsp Cumin Seeds
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tsp Rasam Powder
1 Tsp MDH Kitchen King Masala
1 Tsp Phalada Pure and Sure Rasam Powder
1/4 Tsp Asafoetida
1 Tbsp Coriander Powder
1 Tbsp Oil
1 Tbsp Ghee
Salt as per taste
Finely Chopped Coriander for Garnish...
Prep:
Wash the potato twice, add it to a pressure cooker along with two cups water cover and place a whistle cook on medium flame for 2 whistles = 10 minutes. Remove from flame allow the pressure to release, peel the potatoes and reserve.
Wash the okra well and wipe using a cotton cloth until there is no moisture. Allow to air dry for few minutes.
Chop and discard the stem and tail portion of okra. Chop the okra into one inch pieces and reserve. Whisk and reserve the yogurt. Use fresh yogurt not too sour.
Peel, wash and finely chop the onion, tomato and chilly. Peel and grind 10 pods of garlic and 1 inch ginger and reserve. In a bowl combine all the dry spice powders and reserve.
Method:
Heat a wok on medium flame with 1 tbsp ghee and 1/2 tsp oil. Allow the oil and ghee to reach temperature.
Add the okra to hot oil and ghee, fry for 3 to 5 minutes. Keep tossing the okra and fry till the slimy texture reduces.
Using a slotted spoon drain and reserve the okra on a plate. Add extra 1/2 tsp oil to the remaining oil and ghee allow to reach temperature.
Add the cumin seeds and allow to splutter. Once the cumin seeds stops spluttering, add the dry spice powders (chilly powder, turmeric powder, coriander powder, rasam powder, garam masala and asafoetida) fry for a minute.
Add the chopped onion, curry leaves, tomato, green chilly, ginger and garlic paste, fry all the ingredients or until onion turns transparent and add 1/2 cup water for the masala to cook.
Once the masala cooks well the oil and ghee with separate and surface to the sides, crumble and add potatoes and fried bhindi, stir well.
Add whisked yogurt and 1/2 cup to 1 cup water depending on the amount of gravy you require. Stir well check for salt and add as per your taste stir and cover. Cook the curry until the okra and potato absorb all the masala.
Okra takes hardly 5 to 10 minutes to cook, since we've already fried the okra it should only take 5 minutes for the curry to boil and reduce.
Add 1/2 cup cream once the curry has reduced stir well bring to rapid boil and remove from flame. Garnish with finely chopped coriander and serve hot...Enjoy with hot hot phulkas or laccha paratha some mint chutney, mango pickle and kaccha onion...😉
Bhindi Recipes Posted on Vidyascooking
Bhindi Tawa Fry
Bhindi Pepper Fry
Bhindi Sambar
Comments
Post a Comment