Gota Bhendi Masala (Bhindi/Okra Masala)

Sorry for a long silence from our side. That's something because of some personal and family reasons. Here we are back with a mouth watering yet simple to cook Oriya recipe. This particular entry is contributed by my loving sister. Everyone say she has inherited the culinary qualities of my mother. I must agree that everyone is correct in judging her qualities. Since childhood, she was quite experimental with cooking. She would try to blend and create some fusion dishes. I remember how she used to make Pizzas and Chinese food at home when they were still very new in Orissa. Now that she is managing her family in Chicago, she still makes some time out for our Blog. Read on this simple Oriya dish from my sister Rosy.

Ingredients:

• Ladies Finger/Okra (Oriya: Bhendi) - 400 gm.


• 2 Medium sized Onions thinly cut


• 1 Large tomato cut into wedges


• 2 Green chillies


• 2-3 tsp Cooking oil


• 1/2 tsp Turmeric Powder


• 1 tsp Panch Phutan (Equal mix of Jeera, Mustard Seed, Saunf, Coriander Seed, Kaala Jeera)


• 1/2 tsp chilli powder


• 2-3 tsp grated coconut (optional)


• Salt (as per taste).

Masala for paste:

• 3 tsp Mustard Seed.


• 1 tsp Cumin Seed (Oriya: Jeera)


• 3-4 Garlic Cloves (Oriya: Rasuna)

Grind the above with a little water to form a thick paste.

Method:

1. Make 4 slits into the okra (Bhendi) with the stems firmly attached.


2. Take a flat frying pan or Kadhai.


3. Add cooking oil when its hot


4. Put Panch Phutan to sputter


5. Add onions and sauté the onions till light golden brown


6. Add turmeric powder, chilli powder, and green chillies


7. Add Bhendi & fry for 3 minutes


8. Add salt and Paste Masala & fry for 2-3 mins


9. Add tomato and fry for 10-15 mins more

It is now ready to be served hot.