Ingredients:
- Methi dana (Fenugreek seeds) ½ tsp
- Ajwain (Carom seeds) 1 tsp
- Sabut dhania (Coriander seeds) 1 tbs
- Saunf (Fennel seeds) 1 tbs
- Kalonji (Nigella seeds) 1 & ½ tsp
- Zeera (Cumin seeds) 1 tbs
- Rai dana (Mustard seeds) 1 tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Namak (Salt) ¼ tsp or to taste
- Lemon juice 4 tbs
- Bhindi (Okra) 450g
- Cooking oil 3 tbs
- Cooking oil ¼ Cup
- Pyaz (Onion) sliced 3 medium
- Tamatar (Tomatoes) chopped 3 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Keri (Raw mango) grated 2 tbs
- Namak (Salt) ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp (optional)
- Garam masala powder ½ tsp
- Water 1 Cup or as required
- Hari mirch (Green chilli) slit 2
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hara dhania (Fresh coriander) chopped
Directions:
In frying pan,add fenugreek seeds,carom seeds,coriander seeds,fennel seeds,nigella seeds,cumin seeds,mustard seeds and dry roast until fragrant.
Let it cool.
In mortal & pestle,add roasted spices and crush coarsely.
Add red chilli crushed,salt,mix well & transfer to a small bowl.
Add lemon juice,mix well & set aside.
Cut okra from top and bottom.
Slit okra with the help of knife and stuff with prepared spice mix.
In wok,add cooking oil and fry stuffed okra for 2-3 minutes & set aside.
In the same wok,add cooking oil,onion and fry until light golden.
Add tomatoes,ginger garlic paste,mix well and cook for 2-3 minutes.
Add raw mango,salt,red chilli powder,turmeric powder,Kashmiri red chilli powder,garam masala powder,mix well and cook for 2-3 minutes.
Add water and mix well,cover and cook on low flame for 4-5 minutes then cook on high flame until oil separates.
Now add fried okra,green chilli,fresh coriander,cover and cook on low flame for 7-8 minutes.
Garnish with fresh coriander & serve!
Ajza:
- Methi dana (Fenugreek seeds) ½ tsp
- Ajwain (Carom seeds) 1 tsp
- Sabut dhania (Coriander seeds) 1 tbs
- Saunf (Fennel seeds) 1 tbs
- Kalonji (Nigella seeds) 1 & ½ tsp
- Zeera (Cumin seeds) 1 tbs
- Rai dana (Mustard seeds) 1 tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Namak (Salt) ¼ tsp or to taste
- Lemon juice 4 tbs
- Bhindi (Okra) 450g
- Cooking oil 3 tbs
- Cooking oil ¼ Cup
- Pyaz (Onion) sliced 3 medium
- Tamatar (Tomatoes) chopped 3 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Keri (Raw mango) grated 2 tbs
- Namak (Salt) ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp (optional)
- Garam masala powder ½ tsp
- Water 1 Cup or as required
- Hari mirch (Green chilli) slit 2
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hara dhania (Fresh coriander) chopped
Directions:
Frying pan mein methi dana,ajwain,sabut dhania,saunf,kalonji,zeera aur rai dana dal dein aur khushbu anay tak dry roast ker lein.
Thanda ker lein.
Mortal & pestle mein roasted spices dal ker coarsely crush ker lein.
Lal mirch crushed aur namak dal ker ache tarhan mix karein aur chotay bowl mein nikal lein.
Lemon juice dal ker ache tarhan karein & side per rakh dein.
Bhindi ka top & bottom cut ker lein.
Knife ki madad sa bhindi mein slit laga lein aur tayyar spice mix bhar dein.
Karahi mein cooking oil aur stuffed bhindi dal dein aur 2-3 minutes kliya fry ker lein & side per rakh dein.
Us he karahi mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Tamatar aur adrak lehsan paste dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Keri,namak,lal mirch powder,haldi powder,Kashmiri lal mirch powder aur garam masala powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein aur halki ancch per 4-5 minutes kliya paka lein phir tez ancch per oil alag ho janay tak paka lein.
Ab fried bhindi,hari mirch aur hara dhania dal ker dhak dein aur halki ancch per 7-8 minutes kliya paka lein.
Hara dhania sa garnish ker ka serve karein.
