Bhindi (Okra) Fry
This dish was born on one of those really experimental days of mine. I was sorting out stuff in my kitchen and realised there were a couple of condiments hidden behind my frequently used spices. One such being dried pomegranate seeds. The reason I bought this was to explore which one contributed to the sourness of a dish better, dry mango powder or pomegranate seeds. Anyway, so I found these seeds and had some okra as well. Combined the two with my heap of Indian spices and the result was not quite bad. The crunchy pomegranate seeds, fried onions and fresh okra made for some nice vegetarian dinner. Simple, but totally appeased the palette!
Ingredients
1 medium sized onion
400 grams okra, cut vertically or diagonally into medium sized pieces
3 garlics chopped fine
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
3 green chillies slit vertically
1 teaspoon black cumin seeds (kala jeera)
1 tablespoon peppercorns
1 teaspoon dried pomegranate seeds
1 teaspoon chilli powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 tablespoon gram flour (besan)
Salt to taste
5 tablespoons oil
Method
Heat 3 tablespoons oil in a pan and fry the garlic, asafoetida (hing), onion and chillies. While you wait for the onions to develop a light colour, powder the black cumin seeds, peppercorns and dried pomegranate seeds in a spice crusher. The pomegranate seeds need to be powdered well lest you want them bothering you in between your teeth. In a bowl, mix the okra, salt, chilli powder, coriander powder, gram flour and 2 tablespoons of oil. Once the onions have turned light brown, add the okra mixture and the powdered black cumin seeds, peppercorns and pomegranate seeds. Mix well. Fry for about 8 to 10 minutes until the okra softens and develops a brownish tinge. Switch off the flame, garnish with some fried onions and serve hot.
Ingredients
1 medium sized onion
400 grams okra, cut vertically or diagonally into medium sized pieces
3 garlics chopped fine
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
3 green chillies slit vertically
1 teaspoon black cumin seeds (kala jeera)
1 tablespoon peppercorns
1 teaspoon dried pomegranate seeds
1 teaspoon chilli powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 tablespoon gram flour (besan)
Salt to taste
5 tablespoons oil
Method
Heat 3 tablespoons oil in a pan and fry the garlic, asafoetida (hing), onion and chillies. While you wait for the onions to develop a light colour, powder the black cumin seeds, peppercorns and dried pomegranate seeds in a spice crusher. The pomegranate seeds need to be powdered well lest you want them bothering you in between your teeth. In a bowl, mix the okra, salt, chilli powder, coriander powder, gram flour and 2 tablespoons of oil. Once the onions have turned light brown, add the okra mixture and the powdered black cumin seeds, peppercorns and pomegranate seeds. Mix well. Fry for about 8 to 10 minutes until the okra softens and develops a brownish tinge. Switch off the flame, garnish with some fried onions and serve hot.
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