Bhindi/Okra is one of the popular vegetables and loved by many people. It can be prepare in any form be it dry, stuffed, or curry. You can prepare variety of dishes using Bhindi and different places have their own variations.This recipe is generally prepared in the state of Bihar and has a mustard flavor. This recipe is prepared by cooking sauteed bhindi in onion, tomato and mustard gravy. This curry goes very well with phulka, parata or plain rice. Visit my other Bhindi recipe like Bindi masala, Bindi Fry and Stuffed Bindi.
Ingredients
- 250g Bhindi ( okra) one inch cut into lengthwise
- 4 tbsp Oil
- 1/2 tsp Punch phoran ( five spices mix)
- 1-1/2 cup Fine chopped onion
- 1 tsp Ginger Garlic paste each
- 1 Tomato puree
- 1 tsp Coriander & cumin powder each
- 1/8 tsp Black pepper powder
- 1 tsp Yellow mustard powder
- 1/4 tsp Chili powder
- 1/2 tsp Turmeric powder
- Salt to taste
Instructions
- Clean Bhindi twice with running water and drain it properly. Dry up with clean kitchen towel. Trim the top part and cut it into 1'' long pieces. Keep it aside.
- Heat one tbsp oil in a deep pan or kadhai. Add cut bhindi and saute it along with 1/2 tsp salt and pinch of turmeric powder at medium heat without covering. Bhindi shall get slightly golden brown.
- Once its done, transfer it on a plate.
- Heat remaining 3 tbsp of oil in the same kadhai at medium heat. Once oil is hot, add punch phoran spices. Once it start crackling, add onion and little salt. Saute the onion till gets golden in color. Add ginger-garlic and saute it for one minute.
- Add ground tomato into onion and saute it for two minutes. Add coriander, cumin powder, turmeric powder, chili powder, mustard powder and black pepper powder.
- Saute all the ingredient for another minute.
- Add 2 cups of water and add sauteed bhindi into curry and stir it well. Adjust the gravy thickness as per your taste by adding water.
- Let it cook till bhindi gets soft but not over cooked without covering. Once its done. turn off the heat.
- Transfer it into serving bowl. Tasty bhindi curry is ready to be served.
- Serve it hot with hot bread or rice.
Recipe Notes
- Dry the bhindi after cleaning very well with clean kitchen towel.
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What are all the ingredients in punch pohran?
The punch phoran is made with a combination of five spices, fenugreek seeds, cumin seeds, fennel seeds, kalongi(nigella seeds, and mustard seeds.