- Slit the bhindi (okra) length wise and dry with a paper towel to remove excess moisture. In a medium size bowl, add the red chili, turmeric,coriander,fennel and salt. Mix the okra pieces in it gently to uniformly coat them with the spices. Keep aside. Take a deep wide frying pan or any flat bottomed pot and heat the coconut oil in it. When hot, turn heat to low and add the mustard seeds. When they start spluttering, add the fennel seeds. Wait for about 30 seconds and then add the sliced onions, ginger, green chillies and curry leaves. Saute on medium heat for about 2-3 minutes and then add the marinated okra pieces too and continue sautéing on medium heat for another 2-3 minutes. Then turn heat to low and cover and cook for another 2-3 minutes or so until the okra pieces are cooked. Now add the coconut milk and the tomato pieces and again cover and cook for about 4 minutes or so until the tomato pieces are cooked. Turn heat off. Serve with rice.
Bhindi mappas
#myrecipe
By Chandana Guptha
Jan, 22nd
590
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Chilli powder
- Okra
- Turmeric powder
- Fennel powder
- Coriander
- Oil
- Mustard
- Salt
- Fennel seeds
- Ginger
- Onion
- Green chillies
- Water
- Coconut milk
- Curry leaves
- Tomato
