Bagara Bhindi

Method10 steps · about 45 min

1. 1

   Step 1: Wash and pat dry each bhindi with a paper towel (this is important to reduce the sliminess). Cut each bhindi into half lengthwise and and then cut each half further into two parts so that you have thin bhindi slices.

   Uses 450 grams okra (bhindi) (around 30 okra)

2. 2

   Step 2: Heat two tablespoons of the three-tablespoon oil total in a pan. Cook the prepared okra over medium-low heat, stirring often, for about twelve to thirteen minutes until soft and cooked. Reserve.

   Cook okra · 13 minUses Washed dried thinly sliced okra · Two tablespoons of three-tablespoon oil total

3. 3

   Step 3: To a small pan or wok, add peanuts (1/4 cup), sesame seeds (2 teaspoons) and poppy seeds (2 teaspoons). Dry roast on medium heat, stirring constantly for 4 to 5 minutes until fragrant and light brown.

   Dry-roast peanuts sesame and poppy seeds · 5 minUses 1/4 cup peanuts · 2 teaspoons sesame seeds · 2 teaspoons poppy seeds

4. 4

   Step 4: Blend the roasted peanuts, sesame and poppy seeds with half cup of the listed two cups water until smooth. Reserve the prepared paste.

   Uses Dry-roasted peanuts sesame and poppy seeds · Half cup of two-cup water total for blending

5. 5

   Step 5: Heat the remaining 1 tablespoon of oil to a pan. Once hot, add the mustard seeds (1/2 teaspoon), fennel seeds (1/2 teaspoon) and nigella seeds (kalonji). Saute for a minute until the seeds sizzle and they are fragrant.

   Uses Remaining one tablespoon of total oil · 1/2 teaspoon mustard seeds · 1/2 teaspoon fennel seeds · 1/4 teaspoon kalonji seeds

6. 6

   Step 6: Then add the chopped onion, green chilies (1-2) (I used jalapeño since that's what I had on hand) and curry leaves (12-15). Cook for around 3 minutes until the onions are soft and translucent.Add the ginger-garlic paste (2 teaspoons) (if using) and saute for 1 more minute.

   Uses Oil-tempered mustard fennel and nigella seeds · 1 medium yellow onion (chopped) · 1-2 green chilies (chopped) · 12-15 curry leaves · 2 teaspoons ginger-garlic paste (optional)

7. 7

   Step 7: Add in the prepared peanut-sesame and poppy seeds paste. Stir to combine and then add the dry spices- coriander powder (1/2 teaspoon), paprika (1/2 teaspoon), cumin powder (1/4 teaspoon), garam masala (1/4 teaspoon) and red chili powder (1/4 teaspoon). Also add the salt (5/8 teaspoon). Mix and cook the spices for a minute.

   Uses Sauteed sauce onion-chili-curry-leaf base · Prepared ground peanut-sesame-poppy paste · 1/2 teaspoon coriander powder · 1/2 teaspoon paprika · 1/4 teaspoon cumin powder · 1/4 teaspoon garam masala · 1/4 teaspoon red chili powder (or more to taste) · 5/8 teaspoon salt, or to taste

8. 8

   Step 8: Stir in the remaining one-and-a-half cups of the listed two cups water and the three teaspoons tamarind paste. Simmer over medium-low heat for four to five minutes.

   Simmer curry · 5 minUses Cooked spiced nut-seed sauce base · Remaining one-and-a-half cups total water · 3 teaspoons tamarind paste (or you can also use tamarind date chutney)

9. 9

   Step 9: Then add the sliced and cooked bhindi into the pan. Mix and simmer on low for 5 more minutes. Add fresh cilantro and mix.

   Simmer with bhindi · 5 minUses Prepared simmered tamarind nut-seed sauce · Reserved fully cooked okra · Part of unmeasured chopped cilantro; reserve some for garnish

10. 10

    Step 10: Garnish with more cilantro and serve Bagara Bhindi with naan or rice.

    Uses Finished okra in tangy nut-seed curry · Remaining cilantro garnish as needed