Okras in tomato mustard gravy …. Bhendi besara khatta
I normally prepare oriya meals when there is plenty of time at hand and the meal can be savoured with leisure and nostalgic memories.Every bite transports me back in time ,the delicate flavours tingling my tastebuds and reminding me of home.There is already a list of sweets and savouries ready in my
| Servings | Prep Time |
| 4serving | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1 250gms pkt frozen okraas or fresh ones .
- 1 tomato tomato paste( sour variety) or equivalent amt of paste .
- 1 – 2tbsps curdwhisked .
- 3tsps mustard seeds.
- 2 green chillies.
- 2 – 3 garlicflakes .
- 1tsp pancha phutana (mix of cumin,mustard,aniseed,fenugreek,nigella seeds)
- 5 – 6 curry leaves.
- 1tbsp corianderchopped .
- 2tbsps mustard oil.
- 1cup water.
- 1/2tsp turmericpwdr .
- to taste salt.
Instructions
- Make a paste out of the mustard seeds,green chillies and garlic with little water.You can add the tomato in the mixer after the paste is half made.
- Cut the okraas into 1″ pieces.
- Heat 1 tbsp oil in a pan and half cook the okra and keep it aside.
- Heat 1 tbsp oil in the same pan and add the pancha phutana and curry leaves,add the ground paste after the tempering starts spluttering.Add the turmeric.
- Cook the paste for 3-4 mins and then add the okras and water.Add the salt.
- Cook the okras in the gravy till fully cooked ,lastly add the curd,give one boil and switch off the heat and garnish with coriander leaves.Serve with steamed rice.
- P.S You can add more water if you want a thin consistency and remember to use a tomato of sour variety as its a sour dish.I used a tinned one,so the vinegar in it imparted a nice amount of sourness.Tomato can be put while cooking the paste if you like slushy chunks in the gravy.
Recipe Notes
