Hyderabadi style okra recipe, a different style of making okra| ladies finger which I learned from a Nita metha cookbook. This goes very well with roti and of course with rice too. We are not adding fresh cream to this recipe but the curd and cashew paste makes it so creamy and rich. In this recipe, the bhindi is slit and cut in a different way and cooked first, and then added to the masala. Also, check out my
Kadai bhendiHyderabadi veg biryaniRestaurant style Dum aloo
Wash and pat dry the ladies finger | bhindiTrim the sides and cut them into thin slices.
Grind the cashew nuts and coconut into a fine paste.
In a pan add 1 tbsp of oil and add the slit ladies finger.Cook this for 10 minutes on low-medium flame.
Once done take out and keep this aside.
In the pan add ½ tbsp of oil and add the cumin seeds and curry leaves.Once the cumin seeds start to crackle add the finely chopped onions.Saute till translucent.
Now add the finely chopped tomatoes.Cook till mushy.Now add the red chili powder, coriander powder, and turmeric powder.
Mix well and now add the curd.
Blend this well in the onion-tomato mixture.Now add the coconut cashew paste.
Mix this well and add the cooked bhindis.
Mix well evenly.It will be in a semi-gravy texture.
Switch off the flame and garnish with coriander leaves.Serve with roti, naan, parotta or rice.
Notes: Nice Kutty kadai & Great PICS! https://treatntrick.blogspot.com Deepa Hamaree Rasoi https://krithiskitchen.blogspot.comHerbs & Flowers in my Platter – Coriander/CilantroBreakfast Club – Pancakes Hamsamalini Chandrasekaranhttps://indianyummykitchen.blogspot.com Sneha https://inspirationalartofcooking.blogspot.com/
Δ
