Date: 1/10/2012 12:44:00 PM
Time: Prep Time- 20 minutes Cooking time 10 minutes
20 no. Bhindi (Okra or Lady finger)
For making paste: 1 small onion, 1/2 cup freshly scraped coconut, 4 big garlic cloves, 2-3 dried red chilies, 1 tsp cumin, 1 tsp coriander seeds, 1/4 tsp fenugreek seeds
For Tempering: 3 tbsp oil (Imp tip no. 1), 2 pinches mustard seeds, 2 pinches cumin seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, curry leaves
2-3 kokum pieces
Salt to taste
2-3 tbsp finely chopped cilantro
1) To make the paste, thinly slice the onion. Then, mix coconut, garlic, red chilies, coriander-cumin seeds, and fenugreek seed. Add just enough hot water to cover the ingredients (around 3 to 4 tbsp). Soak for 20 minutes. Then grind well and make a fine paste.
2) Wash and wipe bhindi. cut off both ends. If the size of bhindi is small then use whole, otherwise cut into two small pieces. If using whole bhindi, give a lengthwise slit in the middle.
3) Heat a pan. Add oil and fry the bhindi over medium high flame until light brown and crispy. It will take around 7-8 minutes. We are frying bhindi in very little oil, therefore keep stirring to prevent burning. Remove fried bhindi into a plate.
4) Use the remaining oil to prepare tempering. Hence, in that same pan, add mustard seeds, cumin seeds, hing, turmeric, curryleaves and add prepared paste. Saute over high heat. Stirring continuously. Once mixture becomes dry and start loosing oil, add some water and adjust the consitency to your preference. Add salt and kokum.
5) Amti will start boiling within couple of minutes. Now add fried bhindi and boil for 2-3 minutes. Turn off heat and cover it for 5 minutes. Garnish with cilantro. Serve hot with white rice.
1) Fry Bhindi in 3 tbsp oil and prepare tempering in the remaining oil.
2) Incase, if green mango is available, use medium pieces of green mango instead of kokum for sourness.