Bihari Bhindi

In Bihar Okra is mostly prepared as a gravied vegetable and served for lunch or dinner. If the Okra is cooked without water then its called bhindi ki bhujia. Try this Bihari style of Okra where mustard is the predominant flavour. Here is the recipe:-

 

Ingredients

Bhindi(Okhra)- 1/2 kg

Onion- 1 medium chopped finely

Mustard Oil - 4 tbspn

Masala-

Yellow whole mustard (Sarso)- 2 tblspn

Cumin whole (Jeera) 1/4 tspn

Peppercorns (Gol mirchi) 15-20

Red Chillies dried - 3/4

Tomato - 1 medium

Tadka-

Paanch Foran - a pinch

Turmeric powder - 1/2 tspn

Salt - to taste

 

Garnish

Tomato - 1 small

Green Chillies - 1

Method -

• 
  
  Grind all the ingredients under the "Masala" using very little water.
• 
  
  Cut each bhindi (Okhra) into 3 parts. Slit each part a little bit.
• 
  
  Heat mustard oil to smoking point.
• Add paanchforan and let it crackle.
• Add to it chopped onion. Saute and let it brown.

• 
  
  Add to this Okhra. Saute till browned.
• 
  
  Add in the prepared masala paste.
• 
  
  Add turmeric powder and mix well.
• 
  
  Add salt and mix well. Bhuno (Saute) it well.
• 
  
  Add water about 300 ml.
• 
  
  Cook on low flame till bhindi is cooked well and there is a perfect blend.
• 
  
  Transfer into a serving bowl.
• 
  
  Garnish with slit tomatoes and chilly.
• 
  
  Serve hot with chapati or rice.