Ingredients:
1. Okra/ Bhindi- 1/2 lb
2. Roma Tomatoes -3 diced
3. Peanut Powder- 3tps
4. Sesame seeds Powder- 3tps
5. Oil- according to fry okra
6. Cumin Powder - 1/4 tps
7. Coriander Powder- 1/4 tps
8. Mustard Powder- pinch
9. Salt- to taste
10. Red Chilli Powder- 1 tsp
Tempering:
1. Oil
2. Mustard Seeds- 1/4 tsp
3. Cumin Seeds - 1/4 tps
4. Asafoetida - pinch
5. Turmeric- pinch
Preparation Method:
1. Add oil into a pan or kadai. Meanwhile cut the top and bottom of bhindis and slit them in middle. Heat the oil and check for necessary heat with adding one okra. If the oil pop-up, you are ready to add all the okra one after the other. Make sure all the okra's should immerse in oil. Keep the oil on the medium flame and fry them slowly until the okra turns to brown and crunchy.
2. Switch the flame off and remove all the okra into a bowl with paper towel. So all the excess oil will be absorbed.
3. Use the same oil and add all the diced tomatoes and fry them until the tomatoes oozes out oil.
4. Add the salt, chilli powder and stril it for a minute covering with a lid.
5. Now add peanut powder, sesame seeds powder, cumin powder, mustard powder and coriander powder. Mix all together well and add the okras which are kept aside. Close the lid and cook 1 more minute and turn of the flame.
6. Take another pan add oil required for tempering, let the oil get to heat and add mustard seeds, cumin seeds, turmeric, asafoetida. Mix well together and transfer to the achari bhindi. Mouthwatering,authentic style achari bhindi is ready to serve. This can be served with steamed rice and ghee, Zeera rice or fried rice.
Comments