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

 

 

 

 

 

 

 

 

 

 

 

 

OKRA THOGAYAL

I’m not a big fan of the slimy vegetable, okra, though I don’t completely dislike it either. Being a staunch vegetarian, I enjoy almost all kinds of vegetables. Coming to this dish,it’s one of the most unique recipes I’ve ever tried. I came across it in an Instagram reel and couldn’t resist giving it a shot right away. I tweaked the original version a bit by adding onions, and the result was a truly delectable thogayal — wonderfully flavorful and absolutely appetizing when paired with plain rice and a dollop of ghee.

 INGREDIENTS TO GRIND TO COARSE POWDER :

 

CORIANDER SEEDS- 5 TSP

CUMIN SEEDS- 1 TSP

MUSTARD- 1/2 TSP 

RED CHILLIES- 5 NOS

GARLIC CLOVES- 5 NOS

CURRY LEAVES- 1 SPRIGS

CORIANDER LEAVES( Chopped)--1/4 CUP

TAMARIND- SMALL PIECE

 

 INGREDIENTS TO GRIND TO PASTE :

 

LADY'S FINGER- 10-12  NOS

TOMATO- 1

ONION- 1

SALT TO TASTE 

 

FOR SEASONING

 

OIL- 3 TSP

MUSTARD- 1/2 TSP

CUMIN SEEDS- 1/2 TSP 

GARLIC CLOVES-4 NOS 

 

PROCEDURE:

 

1.Wash ,wipe and chop the  lady's finger,tomato and onions and keep it aside.

 

2.In a pan heat oil and splutter mustard seeds,cumin seeds,coriander seeds,red chillies,tamarind,curry leaves and coriander leaves.

 

3.Allow the contents to cool and grind to coarse mixture and keep it aside.

 

4.In the same pan add oil and saute lady's finger,tomato and onions after adding salt.

 

5.On cooling transfer the sauteed veggies to the mixer jar that contains the coarse mixture.

 

6.Grind every thing together to a thick paste without adding water.

 

7.Prepare the seasoning and add it to the thogayal and mix well. 

STUFFED OKRA / BHARWA BHINDI

 

 

 

 

 

Bharwa bhindi or stuffed okra is an appetizing dish from the Punjabi cuisine. I don't fancy okra ; my all-time favorite veggie is Brinjal / Aubergine. But I loved the spicy flavour and crispy texture of okra in this dish. Gram flour imparts the crispiness and mellows down the spiciness. Always choose big variant of okra , as stuffing the masala will be easier. You can serve it with plain rice,jeera rice and chapati. I relished it as a starter. 

 

 

 

 

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INGREDIENTS :

 

OKRA-   8-9  NOS

GRAM FLOUR- 2 TBSP

CHILLI POWDER- 3/4 TSP

DRY MANGO POWDER- 1/4 TSP

CORIANDER POWDER- 1 1/2  TSP

CUMIN POWDER- 1/4 TSP

FENNEL POWDER- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

OIL FOR FRYING

PROCEDURE :

1.  Wash,wipe okra thoroughly. wiping prevents sliminess while frying.

 

2. Dry roast gram flour till nice aroma emanates. In a wide bowl take gram flour,salt and all the above cited spice powders. Add oil and blend the mixture together to a dough consistency and keep it aside.

 

3. Trim the crown and thin tail portion of okra. Make a slit on the okra and take care not to cut into halves. Slit should be intact. After slitting,check for worms or black spots.

4. Now take out a small portion of the masala mixture and carefully stuff it inside the okra. Arrange all the stuffed okras on a plate.

5. Heat oil in a flat pan. Gently place all the stuffed okras and cook in medium heat.

6. When the veggie is cooked.flip it to the other side and cook. Take care while doing so else the stuffing will spill out.

7. Slide fried okras on a paper tissue and serve.

BHINDI DO PYAZA

Bhindi do pyaza is a popular North Indian dish involving okra and onions. As the name implies,it comprises of bhindi, Hindi name for okra and pyaz meaning onion in Hindi. Do, is  two in Hindi- Onion is incorporated twice in this dish; in two different ways- finely chopped and big square pieces.You can pair it with chapati,phulka,naan,puri,jeer a rice and cooked plain rice.

 

 

INGREDIENTS :

OKRA-  500 GRAMS

ONION- 4 NOS ( Finely chopped- 2 nos, Big chunks - 2 nos)

TOMATOES- 2 NOS

KASOORI METHI- 1 TSP

CHOPPED CORIANDER LEAVES- 1/2 CUP

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 1/2 TSP

CUMIN POWDER- 1/4 TSP

FENNEL POWDER- 1/4 TSP

AAM CHUR POWDER- 1/4 TSP 

GARAM MASALA POWDER- 1/2 TSP

SALT TO TASTE

OIL- 1 TBSP

KALA JEERA/ KALONJI- 1 TSP

CRUSHED GINGER GARLIC-  1 TSP

PROCEDURE :

1. In a pan heat oil. Then add kalonji,finely chopped onions,salt. Fry till the onions turn translucent.

2. Wash,wipe and chop okra. Fry chopped okra separately in another pan after adding salt and keep it aside. Cut onions into big square pieces. Fry chopped big onion pieces separately and keep it aside.

3.Add crushed ginger garlic over the sauteed onions and fry till the raw smell of the paste evades.

4. Now add in chopped tomatoes,all the spice powders and fry well till the spice powders blend well.Add little water to the paste and simmer in mild heat. 

5. Now add crushed kasoori methi leaves. Transfer the fried okra,fried onions to the gravy and mix well. Simmer the gravy in mild heat for a minute and switch off.

6. Garnish with chopped coriander leaves and serve.

                     

LADY'S FINGER / VENDAKKAI PULI KULAMBU

 

INGREDIENTS  TO GRIND


CHOPPED TOMATOES- 2 NOS


CHOPPED ONIONS-  2 NOS


COCONUT GRATINGS- 1 1/2 TBSP


GARLIC CLOVES-  5 NOS


CUMIN SEEDS-  3/4  TSP

 

 

 OTHER  INGREDIENTS


LADY'S  FINGER/  OKRA-  8-9 NOS


TAMARIND-  LEMON SIZE


TURMERIC POWDER-  1/4 TSP


CHILLI POWDER- 3/4 TSP


CORIANDER POWDER- 1 1/2 TSP


SAMBAR POWDER-  2 TSP


SALT TO  TASTE

 

 

FOR SEASONING


SESAME OIL- 2 TSP


URAD DAL- 1 TSP


MUSTARD- 1 TSP

 

CUMIN SEEDS- 1 TSP


FENUGREEK- 3/4 TSP


RED CHILLIES- 2 NOS 

 

METHOD


In a pan add a 4 tsps  of oil and add chopped lady's finger and fry till becomes crisp and keep it aside.


In the same pan fry chopped tomatoes,chopped onions, cumin,garlic cloves,coconut gratings till the raw smell goes off. Grind to fine paste on cooling using little water.


Soak tamarind in warm water and extract syrup.

 

In a pan add a tbsp of oil and transfer the ground contents and simmer in mild heat. Add salt,turmeric powder,coriander powder,chilli powder,sambar power and saute till the spice powder blends well with the paste.


Add tamarind syrup over sauteed paste and boil well till raw smell of the tamarind goes off completely.


Now add the fried lady's finger and boil for few minutes and switch off.


Prepare seasoning by heating  sesame oil. Add mustard when it starts to splutter add urad dal,fenugreek seeds,cumin,curry leaves and switch off.

Add the seasoning to the kulambu and mix well.

 

 

 

 

 

LADY'S FINGER / OKRA CURRY

 

INGREDIENTS

 

LADY'S FINGER / OKRA -  650 GRAMS

 

COCONUT  GRATINGS-  1 1/2  TBSP

 

SAMBAR POWDER-  2 TSP

 

SALT TO TASTE

 

TURMERIC POWDER- 1/4  TSP

 

OIL- 1 TBSP

 

 

FOR  TEMPERING

 

OIL- 2 TSP

 

MUSTARD -  1 TSP

 

CURRY LEAVES- 1 SPRIG

SPLIT URAD DAL- 1 TSP

PROCEDURE

Wash,wipe and chop lady's finger and keep it aside for thirty minutes. 

After thirty minutes, fry the chopped veggie in 1 tbsp of oil. When it is three- fourth cooked add salt,and fry well. 

Add sambar powder,turmeric powder,and at last add coconut gratings and mix well.

Prepare the seasoning and transfer it to the prepared curry and blend.

PUNJABI BHINDI / PUNJABI STYLE OKRA CURRY

 

INGREDIENTS

 

LADY'S FINGER / OKRA- 500 GRAMS 

ONIONS- 2 NOS

TOMATO- 2 NOS

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 1 1/2 TSP

TURMERIC POWDER-1/4  TSP

GARAM MASALA POWDER- 1 TSP

DRY MANGO POWDER ( AAM CHUR)-  1/2 POWDER

GREEN CHILLI PASTE- 1/2 TSP

GINGER GARLIC PASTE- 3/4 TSP 

KASOORI METHI CRUSHED- 1/2 TSP

SALT TO TASTE.

CHOPPED CORIANDER LEAVES FOR GARNIHING

OIL- 1 1/2 TBSP

CUMIN SEEDS- 1 TSP

METHOD

Wash,wipe and chop ladys finger and keep it aside. In a pan heat oil and shallow fry veggie till its crisp and switch off.

Take out the fried veggie and in the same pan add remaining oil and add cumin seeds,chopped onions,salt saute till it turns translucent.

Add green chilli paste,ginger garlic paste and saute till the raw smell of the paste goes off.

Add chopped tomatoes and saute till tomatoes turn mushy.

Add turmeric powder,chilli powder,coriander powder,aam chur powder and simmer in mild heat till the spice powders blend well.

At last add garam masala powder and saute in mild heat for a minute and switch off.

Now transfer the fried lady's finger to the sauteed masala paste and mix well.

Add crushed kasoori methi and chopped coriander leaves over the veggie and serve.

 

 

 

 

 

 

VENDAKKAI MASALA PARUPPU USILI

I have already posted traditional paruppu usili recipe involving banana flower. In this recipe I have incorporated fennel seeds and garlic. Hence these ingredients lends a nice flavour to this curry.



INGREDIENTS

LADY'S  FINGER- 600 GRAMS

ONIONS-  2 NOS

GRAM DAL-  1 1/2 TBSP

FENNEL SEEDS- 1 TSP

RED CHILLIES- 5-6 NOS

GARLIC CLOVES- 4 NOS.

SALT TO TASTE.

OIL- 2 TBSP


FOR SEASONING

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG


METHOD


Wash,wipe and chop lady's finger and keep it aside for twenty minutes.

Soak gram dal in hot water for 40 minutes.

After 40 minutes,drain water and grind it along with red chillies,fennel seeds and garlic cloves to little coarse paste.

In a pan add 1 tbsp oil and when it is hot,add chopped lady's finger and saute till the veggie turns crisp and switch off the stove.

In another pan add 1 tbsp oil and when it is hot add mustard when it starts to splutter,add split urad dal,curry leaves and chopped onions. Add salt and saute till the onions turn translucent.

Add ground lentil paste over the sauteed onions. Saute lentil mixture in mild heat till it becomes crumbly.

Now add in this crumbly lentil mixture to the sauteed veggie and mix well.

CHETTINAD STYLE LADY'S FINGER CURRY

INGREDIENTS TO GRIND

COCONUT GRATED- 2 TBSP

CORIANDER POWDER- 3 TSP

CHILI POWDER-2 1/2 TSP

CARDAMOM- 3 NOS

CINNAMON- 1 PIECE

CLOVES-3 NOS

GINGER -1/2 INCH

GARLIC CLOVES-6 NOS


OTHER INGREDIENTS

LADY'S FINGER- 400 GRAMS

TOMATOES- 2 NOS

ONION- 2 NOS

SALT ACCORDING TO TASTE

OIL FOR COOKING- 3 TBSP

CUMIN SEEDS-1 TSP


                                                                    






PREPARATION

Grind all the ingredients and keep it aside.In a kadai heat 1 1/2 tbsp oil and saute chopped lady's finger add salt .saute till the veggie is cooked and keep it aside.In another pan add 1 1/2 tsp heat oil add cumin seeds,when it starts to splutter add sliced onion,salt when onion turns translucent add chopped tomatoes and saute till tomatoes turns mushy then add the ground paste saute well till the raw smell goes off and oil starts to collect on the side of the pan.Now transfer the lady's finger to this gravy and mix well.