Bhindi is also known as okra, lady fingers or bhendi. Many people do not like this vegetable because it is sticky. But it is very tasty if prepared well. This recipe is a typical Indian preparation & it tastes amazing with the phulkas to go with it.
- ½ kg Bhindi
- 2 med. size Tomatoes (chopped finely)
- 2 med. size Onions (chopped finely)
- 2 Green Chillies (finely chopped)
- 4 cloves of Garlic (finely chopped)
- ¼ tsp. Red Chilli pwd.
- 1 tsp. Sauf (Fennel seeds)
- 1 tsp. Cumin seeds ( Jeera)
- ½ tsp. Cumin seeds (roasted & pwd.)
- ½ tsp. Turmeric pwd.(Haldi)
- 1 tsp. Chaat masala
- A small pinch of Pepper pwd.
- A small pinch of Garam Masala pwd.
- ¼ tsp. Sabji Masala pwd.(optional)
- 3 tbsps. Refined Cooking Oil
- A sprig of Curry Leaves
- Salt to taste
- A pinch or two of Sugar
Wash bhindi well in salt water & then rinse with fresh water.
Drain & wipe dry with a tea towel. Chop the tops & ends of the bhindi & cut horizontally in 1 cm pieces.
Heat oil in a pan or kadhai on med. heat.
Add onions & green chillies. When the onions turn light brown add bhindi & fry till slightly crisp.
Turn it out in a bowl. In the same pan add curry leaves, sauf, cumin seeds, haldi pwd., garlic & fry for a few seconds.
Then add tomatoes & fry till soft.
Now add red chilli pwd., garam masala pwd., sabji masala, pepper & cumin seed pwd., sugar & fry for a few seconds.
Finally, add the fried bhindi & mix with the masala.
Keep tossing the bhindi masala on high heat for a few seconds.
Add salt to taste. Mix well. Remove from heat & serve with hot phulkas.
Phulka is an unleavened Indian flat bread made with whole wheat flour. It is a soft & light chapati/roti. It goes well with dal (cooked lentils) & sabji (vegetables). It can be savoured with jam, butter, marmalade, aam ras, or shrikhand. Everytime I see my phulka puff up I feel thrilled. This is my way of making the softest phulkas..
- 2 cups Wheat flour
- Enough Water or Milk to knead the dough
- Homemade Ghee (optional)
Place the wheat flour into a bowl. Make a small well in the flour.
Gently mix in enough water or milk & knead the dough into a smooth ball. Let it rest for about 45 mins.
After giving it a good knead, make small balls of the dough & roll out the dough evenly into thin small rounds.
Put the rolled out roti on the tawa & cook the roti by flipping gently on both sides from time to time.
Pick the roti with a pair of tongs & place directly on the gas flame.
The roti will puff up immediately.
Flip on the other side briefly with tongs.
Brush a little ghee on both sides of the phulka & serve hot.
Make all the phulkas in the same way.
If not eating immediately, make sure it is covered tightly in a container.
Enjoy these light, fluffy & soft phulkas.