During our younger days while we had gardening as extra-curricular activity, our teachers used to make us grow "Bende, Badane, Alasande"(Okra Brinjal and String Beans) the three prime vegetables of undivided South Kanara District. Bhendi or Okra is a universally grown delicious vegetable favourite with vegetarians. It can be adapted in a number of dry and wet curries, South or North Indian. Fried bhendi, stuffed bhendi and Bhendi Raita are also very popular.
Meena saw a TV program some months ago and noted the recipe in her diary. When Bhendi is in abundance in market this season, almost every home has this in the basket. So, Meena also made that delicious curry which was originally named on that TV show as 'Kadai Bhendi' but she preferred to call this Malai Bhendi, as this has a rich creamy sauce within.
This goes well with chapathis, pooris rotis and phulkas but you can also savour this as a side dish with pulao or just steamed rice.
Ingredients:
Bhendi(Okra) - 250 Gm cut into rounds.
Salt - To taste
Oil - 2 Tsp + for deep frying
Plain Curd - 1/2 cup
Red Chilli Powder - 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Onions - 100Gm chopped
Ginger Garlic Paste - 1 Tsp
Green Chillies - 2-3 slit lengthwise(Check for pungency and adjust)
Cumin Seeds - 1 Tsp
Garam Masala - 1 Tsp
Kitchen King Masala - 1 Tsp
Khova/Mawa Crumbled - 50 Gms
Whole Cream - 2-4 Tsp
Coriander Leaves - A handful chopped
Method:
Apply salt to bhendi pieces and either deep fry or shallow fry till they cook.
Drain and keep aside.
Combine red chilli powder, turmeric powder and curd.
Heat oil in a kadai/pan and fry cumin seeds till they splutter.
Add chopped onions with ginger garlic paste and fry on high flame till onions turn transparent and golden.
Now add the curd mixture, slit green chillies, crumbled khova, little water and bring to a boil.
Add the fried bhendi and cover, reduce the flame.
After a minute, add garam masala and Kitchen King masala powders, adjust salt and switch off the flame.
Top it with cream and chopped coriander leaves and serve hot.|
Ingredients:
Bhendi(Okra) - 250 Gm cut into rounds.
Salt - To taste
Oil - 2 Tsp + for deep frying
Plain Curd - 1/2 cup
Red Chilli Powder - 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Onions - 100Gm chopped
Ginger Garlic Paste - 1 Tsp
Green Chillies - 2-3 slit lengthwise(Check for pungency and adjust)
Cumin Seeds - 1 Tsp
Garam Masala - 1 Tsp
Kitchen King Masala - 1 Tsp
Khova/Mawa Crumbled - 50 Gms
Whole Cream - 2-4 Tsp
Coriander Leaves - A handful chopped
Apply salt to bhendi pieces and either deep fry or shallow fry till they cook.
Drain and keep aside.
Combine red chilli powder, turmeric powder and curd.
Heat oil in a kadai/pan and fry cumin seeds till they splutter.
Add chopped onions with ginger garlic paste and fry on high flame till onions turn transparent and golden.
Now add the curd mixture, slit green chillies, crumbled khova, little water and bring to a boil.
Add the fried bhendi and cover, reduce the flame.
After a minute, add garam masala and Kitchen King masala powders, adjust salt and switch off the flame.
Top it with cream and chopped coriander leaves and serve hot.|
3 comments:
hi, what is the sub for khova? can I use curd instead.
sorry curd is already in the recipe -- what i mean is
khova is not always availabe at homes! can it be avoided?
Maria you can substitute khova with milk powder or condensed milk, but condensed milk is sweetened.
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