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Okra or Bhinda Curry kicked up a Notch By: Firoz


2 Boxes okra cut into small (1/4") pieces (rings)
1 medium onion finely sliced
3 tablespoons oil
1 ripe tomato. (Sometimes instead I use cup Pasta Sauce Garden Combination. Why? Try it.:-)
1 teaspoon corriender powder (toasted)
1 teaspoon cumin powders (toasted)
teaspoon turmeric powder
teaspoon garam masala powder
2 Green Chillis --(Sometimes instead I use 1 tsp of Mehran's Fry / Karahi Gosht Masala. Why? Try it.:-)
2 large potatoes cut in wedges and microwave or boiled.
tespoon ground methi
teaspoon Rai (mustard seeds dark)
Squeeze of lemon and salt to taste
Handful of corriender finely chopped


Heat oil on medium level in a pan for about 2 minute(s).
Stir in methi and rai, when it starts to sputter add onions and green chilli.
Stir fry on medium level for about 4 minutes or till they are very lightly browned.
Add turmeric powder, coriander powder, cumin powder and garam masala with little water or pasta sauce.
Fry again for a few seconds. Add the okra Add a 1 lemon or 2 caps lemon juice ,spinkle salt to taste
and 1/2 a cup of water if you like soupy. Mix well add potatoes and corriender chopped finely.
Cover and cook on low heat for about 5 minutes or till the okra is cooked. Enjoy with roti.

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by The Anta Kadi and Recipes