In Bihar Okra is mostly prepared as a gravied vegetable and served for lunch or dinner. If the Okra is cooked without water then its called bhindi ki bhujia. Try this Bihari style of Okra where mustard is the predominant flavour. Here is the recipe:-
Ingredients
Bhindi(Okhra)- 1/2 kg
Onion- 1 medium chopped finely
Mustard Oil - 4 tbspn
Masala-
Yellow whole mustard (Sarso)- 2 tblspn
Cumin whole (Jeera) 1/4 tspn
Peppercorns (Gol mirchi) 15-20
Red Chillies dried - 3/4
Tomato - 1 medium
Tadka-
Paanch Foran - a pinch
Turmeric powder - 1/2 tspn
Salt - to taste
Garnish
Tomato - 1 small
Green Chillies - 1
Method -
Grind all the ingredients under the "Masala" using very little water.
Cut each bhindi (Okhra) into 3 parts. Slit each part a little bit.
Heat mustard oil to smoking point.- Add paanchforan and let it crackle.
- Add to it chopped onion. Saute and let it brown.
Add to this Okhra. Saute till browned.
Add in the prepared masala paste.
Add turmeric powder and mix well.
Add salt and mix well. Bhuno (Saute) it well.
Add water about 300 ml.
Cook on low flame till bhindi is cooked well and there is a perfect blend.
Transfer into a serving bowl.
Garnish with slit tomatoes and chilly.
Serve hot with chapati or rice.
Yellow whole mustard (Sarso)
ReplyDeletehow much??
sanj
Hi Sanj..it's 2 tblspn. If u don't get peeli sarso u can even use english mustard powder as per your liking, it also gives a good taste. Manjusha
ReplyDeleteHi Manjusha....All your recipes look delicious ...will definitely try this bhindi recipe.
ReplyDeletehttp://indianinabox.blogspot.com/
Hello Lipsy,
ReplyDeleteThanks a ton..hope by now u've already tried this recipe and liked it..manjusha
Hi manjusha I tried your recipe but it turned out to be very bitter ..what could be the reason ? pls can you tell me ? I used split yellow mustard instead of whole pilli sarso ..but the gravy was very bitter ..though i followed your recipe as mentioned ......let me tell you i grinded the masala paste in mixer .....It would be very kind of you if you respond to my query ...thanks
ReplyDeleteHello Anonymous - This dish has a pungent taste due to the mustard used and in Bihari homes it's relished very much, u can reduce the sarso (mustard) and try it out again, also u must heat the mustard oil to the smoking point otherwise the gravy can turn bitter. Also did u take care for the paanchforan masala to crackle properly?
ReplyDeletemanjusha i grounded mustard seeds and all the ingredients listed under masala paste including panch phoran ...as mentioned....no i didn't splutter the panch poran ...but made paste of everythin with tomato...as per your recipe.....
ReplyDeleteyes i heated the mustard oil to the smoking point ....may be i'll try this recipe again and let you know ......but i only wanted to know do the mustard seeds turn bitter if we ground in mixie ? thanks for postin authentic bihari bhindi ....and all the recipes from bihar.
Hi Anonymous,
ReplyDeleteI've amended the dish as per general people taste so that the pungency is reduced. The ground masala does not turn bitter when done in a mixer. be sure to grind well in the smallest (Wet) grinding jar. But this preparation has a pungent taste and that is the delicacy. U heat oil then add just a pinch of paanchforan since this also has methi seeds which can make it more bitter if one is not used to using paanchforan. Let it crackle. then proceed with the recipe. Do not ground paanchforan and reduce the mustard. Later if u feel the taste is good then u can increase the mustard. Hope this time u get it good but am really glad to see your efforts in trying my recipes. Happy Cooking!! Manjusha
Hi,
ReplyDeleteI had tasted only south indian style bhindhi sabji.. This looks good. I must try this and enjoy my food.
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