Friday 1 November 2013

Bhindhi (Okra Curry)

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Bhindhi, which is known in English as an Okra Curry. It's a popular Punjabi vegetable curry using okra, and is very quick to cook. The curry can be served as a side dish alongside a meat or chicken curry, or on its own with hot chappati.

A Simple List of Ingredients:

1. Okra
2. Vegetable Oil
3. Salt
4. Red Chilli Powder
5. Ground Cumin
6. Ground Coriander
7. Ground Turmeric
8. Tomatoes
9. Fresh Coriander
10. Green Chillies
11. Onions
12. Water

Bismillah, let's begin!

The base of any good curry is always onions. In this case, we need four peeled and sliced onions.

Heat a few tablespoons vegetable oil in a large pan or wok.

When the oil is hot, add the sliced onions.

Fry for a few minutes.

Then, cover the pan and leave on a low heat for about ten minutes or until the onions have softened.

Whilst the onions soften, chop three tomatoes

And, take 1/2 kilo of okra. Wash them whilst whole then chop them.

Once the onions have softened, uncover them.

And, stir-fry them until they are a light golden brown colour.

Next, throw in the chopped tomatoes.

Fry for a few minutes.

Now, the spices:
One teaspoon salt
1 and 1/2 teaspoons red chilli powder
Two teaspoons ground cumin
Three teaspoons ground coriander
1/2 teaspoon ground turmeric 

Add them to the pan.

Stir fry for five minutes on a medium heat.

Or, until the tomatoes start to break down and create a sauce.

Pour in 1/2 cup water.

Stir-fry for another few minutes.

Add the sliced okra.

Stir to coat all the okra in the sauce.

Bring to the boil, then cover and simmer for 15 minutes on low.

While the okra cooks, finely chop two green chillies.

And, chop a handful of fresh coriander.

Once the okra is cooked, add the chillies and coriander.

Stir to combine.

Serve straight away. This curry is best served with chappati or naan.


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.