Masala Okra Shallots Sabzi is a aromatic side dish for Roti. This is just delicious! As you make this sabzi, the aroma that wafts is just heavenly...imagine...fresh saunf | fennel powder amalgamated with slightly roasted kalonji | black caraway and the sweet fragrance of shallots and the freshness of bhindi...hmmmmmmmmmmm.....just Heaven!
Ingredients:
500gm Vendakkai | Bhindi | Okra | Ladiesfinger
20 Chinna Vengayam | Madras Kanda | Shallots, peeled
2 Onion, sliced length wise
3 Green Chillies, finely chopped
3 Green Chillies, finely chopped
1 tsp Jeera | Cumin Seeds
1/4 tsp Kalonji | Nigella Sativa | Black Caraway Seeds
1/2 tsp Haldi | Turmeric Powder
1/2 tsp Haldi | Turmeric Powder
2 tsp Dhania | Coriander Powder
2 tsp Saunf | Fennel Powder
2 tblsp Besan | Chick Pea Flour
1 tblsp Oil
To taste Salt
Method:
- Wash Bhindi and keep on kitchen towel for it to dry completely.
- Discard the stem and end portion. If the Bhindi is a bit long cut them into halves. We have used tiny sized tender bhindis.
- In a non-stick frying pan, slightly roast the besan till it becomes aromatic. Ensure the besan is uniformly roasted and does not get burnt. Keep aside to cool.
- In the same pan heat oil. Add jeera and kalonji. When jeera splutters add Shallots, Sliced Onion and green chillies. Saute for 2 minutes.
- Add bhindi, haldi, dhania powder, saunf powder and salt. Mix well on low flame.
- Cover cook for 2 minutes. After 2 minutes mix well and check if bhindi is cooked. Else, cover cook for additional 2 minutes.
- Once bhindi is cooked add roasted besan and mix well. After 1 minute switch off the gas and transfer to serving bowl.
- Serve hot with Roti | Dal | Kadhi.
About C R Meena
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