Saturday, February 28, 2009

Bhindi-Mocha Masala

Bhindi (lady's finger) - 15nos
Mochakottai - 1/4cup
Onion - 3nos
Tomato - 2nos
Ginger - small piece
Turmeric powder - 1/2tsp
Red chilli powder - 3/4tsp
Masala powder - 1/2tsp
Cumin powder - 1/2tsp
Corriander powder - 1/4tsp
Dry mango powder - 1/4tsp
Tamarind paste - 1/4tsp
Mustard - 1tsp
Cumin seeds - 1/2tsp
Oil - 10-12tsp
Salt - as needed

1. Soak mochakottai overnight or for 8hours or so. Pressure cook it and set aside.
2. Cut onions, tomatoes, ginger lengthwise. Wash and cut bhindi 2cm length.
3. In a heated kadai, add enough oil, and then mustard and cumin seeds. Then onion and ginger. Add a pinch of salt and sugar. Fry nicely for 3-4min. Then add bhindi, and all the powders and salt. Once the bhindi is done three-fourths, add tomatoes, cooked mochakottai and tamarind paste or juice. Stir well till done. Since bhindi is cooked in oil it wont be sticky at the end after adding tamarind. Use non stick kadai as it would help to use less oil for cooking this receipe.

Serve hot with rice or chapathi.

This is my submission to Srivalli of Cooking for all seasons, who is hosting the event My Legume Love Affair - Seventh Helping.

1 comment:

Susan said...

Loving okra as I do, I know I would enjoy this recipe, too.

Thanks so much, Radha, for joining in MLLA8!

The round-up will be online in a few more days.