Monday, July 27, 2009

Bhendi Jaipuri

This is another classic dish from Vahchef . I tweaked it a little to suit our palate. This is a great accompaniment with a simple sambhar rice meal or can also be served as an appetizer.

Ingredients -
300 gms okra/ bhendi
1 tsp amchoor powder
2 tbsp broken cashewnuts
1 tbsp red chilli powder
1 tsp cumin seeds
1 tbsp dhana jeera (coriander & cumin) powder
1 cup besan/ gram flour
3-4 tbsp of vinegar
salt to taste
1 tsp sugar
onion slices (optional)

Method -
1. Cut the ends of the okra and slice them at an angle into thin slices.
2. In a bowl, add the sliced okra, broken cashewnut pieces, cumin seeds, amchoor powder, chilli powder, dhana jeera powder, salt and sugar
3. Now sprinkle some vinegar on the okra mixture. Mix well. Adding salt and vinegar brings out the moisture from the okra and also reduces the sliminess of the okra.
4. Now add some sliced onions
5. Add some besan and mix. Dont over mix and let the mixture sit for sometime.
6. Add few drops of water if the mixture is dry.
7. Heat oil in a pan and deep fry okra mixture. Drop the mixture in hot oil just like onion bhajji. Fry till crisp.
8. Garnish with cilantro