Tuesday, August 20, 2013

Murmuree Bhindi

I was kind of inspired by Master Chef India when I made this dish. I wanted to make it healthy so instead of deep frying the bhindi as they do, I stir fried it using besan flour to keep it crispy and it turned out well as I had anticipated it.

Ladies fingers or Okra - 1lb
Peanuts crushed - 2 tbs
Curry leaves - a few
Dried red chillies - 2
Garlic finely chopped - 2 medium sized cloves
Onions sliced - 1 medium
Dhania powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Besan powder (chickpea flour) - 1 tbs
Salt to taste
Lemon juice - 1 tsp to sprinkle.
Vegetable oil - 2 tbs

1 Cut the Bhindi/Okra  lengthwise into thin slivers after rinsing and wiping it dry,
2. Heat the vegetable oil in a sauce pan on medium heat, Add dried red chillies, mustard seeds and when they begin to crackle add the fried onions, chopped green chillies(optional) and curry leaves.
3. When the onions start sweating a little add the cut up bhindi, stir fry a bit with the onions, then add the besan powder and all the spice powders listed in the ingredients including the fresh chopped garlic.
4. Stir fry the bhindi in the masala on medium heat till it turns nice and crisy.  Sprinkle some lemon juice, then add the crushed or pounded peanuts, adjust the salt, give it a stir, then add chopped cilantro and serve with rice or chappatis. Enjoy