Sunday, 9 June 2013

TAKATLI BHENDI / OKRA IN BUTTERMILK



TAKATLI BHENDI / OKRA IN BUTTERMILK

INGREDIENTS

Bhendi / okra (sliced)
1 cup
Gr chillies
2 nos
Salt
T.T.
Taak / Butter milk (sour)
1 cup
Chickpea flour / besan
1 tsp
TADKA
Oil
2 tsp
Mustard seeds / rai
¼ tsp
Cumin seeds / jeera
¼ tsp
Asafetida / heeng
¼ tsp
Turmeric pdr / haldi
¼ tsp

METHOD:

1.       Wash and wipe dry the bhendi. Make sure there is no moisture or the bhindi in the pan will be sticky. Slice the bhindi in thin roundels.

2.       Heat oil, add in all the tadka ingredients in the given sequence, adding the next when the first one crackles or sizzles.

3.       Add the bhindi and chopped gr. Chillies. Sauté well.

4.       Do not cover the pan as the bhindi may get sticky because of the moisture and heat. In that case you can add 1 kokum or squeeze in some lime juice to prevent stickiness.

5.       Continue cooking till the bhindi is cooked. Add salt.

6.       Add the besan to the buttermilk making sure there are no lumps.

7.       Pour this in on the bhindi. Bring to boil and simmer for 2 min.

8.       The consistency of the buttermilk should be saucy or litpita.

9.       Serve with any Indian bread.