OKRA IN SPICY MASALA GRAVY

 

 

 

 

As I’ve already mentioned, I’m a brinjal girl, but unlike many, I don’t abhor this slimy veggie—okra. In fact, I honestly enjoy it in any kind of curry. I incorporated this humble veggie into a spicy gravy for dinner today, and it turned out darn good! It paired beautifully with chapati, and you can just as well enjoy

 it with plain rice, puri, or naan too 

 

 

 

 

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INGREDIENTS TO ROAST AND GRIND:

 

CORIANDER SEEDS- 4 TSP

PEPPERCORNS- 1/4TSP

CUMIN SEEDS- 1/2 TSP 

FENNEL SEEDS- 1/2 TSP

RED CHILLIES-3 NOS

CINNAMON- 1 

CLOVES-3 NOS

STONE FLOWER- A FEW

TOMATOES- 2 NOS

ONIONS- 2 NOS

GREEN CHILIES- 1

GARLIC CLOVES-5 NOS

GINGER- 1/2 INCH 

 OKRA- 250 GRAMS

SALT TO TASTE

KASURI METHI  CRUSHED- 3/4 TSP

OIL- 1 1/2 TBSP

TURMERIC POWDER-1/4 TSP 

 

 PROCEDURE:

 

1.Wash,wipe and chopa okra and keep it aside.Chop it into bigger pieces to avoid sliminess. 

 

2.In a pan add oil and roast coriander seeds,cumin seeds,fennel seeds,peppercorns,red chillies,cinnamon,cloves,stone flower and red chillies together till the ingredients get roasted.

 

3.Now remove the ingredients from the pan and keep it aside.

 

4.In the same pan add remaining oil and saute chopped onion,garlic cloves,ginger,chopped green chillies ,salt and saute till onions turn translucent.

 

5.Now add in the chopped tomatoes and continue roasting till tomatoes turn mushy.

 

6.Allow all the roasted and sauteed ingredients to cool and then transfer to a mixer jar.Blend to fine paste using little water.

 

7.In the pan add the oil and saute chopped okra till it gets cooked .You can even deep fry the veggie.

 

8.In the same pan add oil and heat it.Now pour the ground paste and simmer in mild heat for a few seconds.

 

9. Add the sauteed okra to the gravy and mix well.Check for salt.Add crushed kasoori methi and mix well