Finally, I’m back and hope to continue blogging regualry. I’d like to thank all my fellow bloggers , dear friends and family who checked upon me when I was away. I was ill for a few weeks and then work and then my camera stopped working altogether and thats why I was away.
This recipe is a favourite of mine as I added all the masalas I could think of into the bhendi fry and it was a fabulous marriage of the andhra masala and our very dear garam masala. I had to post this as my come back recipe. I didnt know what to call it so I called it ” Bhendi Masala”
15-20 Fresh Okra
1 teaspoon jeera/ jeelakarra/cumin
1 teaspoon garam masala
1/2 teaspoon red chilli powder(optional)
Oil , salt and turmeric to taste
To be ground into a paste:
1 tablespoon dessicated/ fresh scraped coconut
1 tablespoon peanuts
1 teaspoon sesame/til seeds
3 green chillies
1 tablespoon chopped coriander
1 teaspoon ginger
1. Wash thoroughly, pat dry and cut the ends of the okra and keep aside.
2. Heat oil in a wok and add the cumin seeds. Once they splutter, add the cut okra and fry till tender.
3. Meanwhile take all the ingredients for the paste and grind into a coarse paste and keep aside.
4. Add, turmeric, red chili powder, salt , garam masala and mix well.
5. Before , removing from heat, add the ground paste and let the paste blend and wait until the raw smell goes away.
6. Remove from heat, squeeze lime/lemon juice and serve with rotis or rice.
Note : The same paste can be used for other vegetables like bottle gourd, ridge gourd, eggplant, chayote. Use jeera, dhaniya powder instead of garam masala.