Hello everyone! As you can notice these days I am more into cooking simple yet tasty food. It suits me fine as I tend to spend less time in the kitchen and yet the ever demanding palate is satisfied.
Today I am posting a very simple, quick to make yet a very tasty curry. I have used Okra here but it can be made with Cucumber, Tindora and Potato also. This is quite similar to making a kadhi but this method uses roasted besan (chickpea flour) which imparts a nice texture and flavor to the curry. One can say it’s a spicy version of Kadhi…. S and kids response was ‘yummy’.
This curry tastes good with roti as well as rice. I personally like it with rice. So here we go….
5oo gms Okra/Lady’s Finger/Bhindi/भिंडी cut into thick slices
1-1/2 cups yogurt
2-1/2 tbsp chickpea flour/besan roasted
2 tsp red chili pwd
3-4 tsp coriander pwd
2 tsp cumin pwd
1/2 tsp turmeric pwd
salt to taste
3 dry red chilies
1 string curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp chopped coriander
sugar 1/2 tsp
1/4 tsp Fenugreek seeds (methi dana)
oil for cooking
Heat oil and add mustard and cumin seeds. After they splutter add fenugreek seeds, curry leaves and dry red chilies. Add turmeric powder and immediately add the okra and mix. Add salt, red chili, coriander and cumin pwd
Meanwhile roast the besan on low flame till you get a nice aroma. add this to the okra, mix properly and leave it for a few minutes on low flame.
Mix the curds properly, add 2 cups of water in it and mix again. Remove the pan from fire and pour the yogurt on it. Mix properly and then put it back on fire. Bring the curry to a boil and add sugar and chopped coriander. Simmer and cook till the okra is done and the curry thickens a little.
Serve it with hot rice and loads of love.
Sending this to think spice-think turmeric hosted by Sudeshna of Cook like a bong and is the brain child of Sunita.