Bengali Style Okra ( Rotis and Subzis)
by Tarla Dalal
3/5 stars 67% LIKED IT
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Added to 28 cookbooks
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When something can be cooked quickly and easily, and is also too tasty to resist, it appeals to everybody! such is the case with the bengali style okra. A fine powder of mustard and poppy seeds lends a unique flavour to this subzi, which features only simple ingredients that can be found in anybody's spice rack. So, you can prepare it any time you need a semi-spicy, hot accompaniment for fluffy fresh rotis!
- Wash the ladies finger and pat dry completely on a kitchen towel. Trim off both the edges of all the ladies finger and cut them into half horizontally. Keep aside.
- Combine the poppy seeds and mustard seeds and blend in a mixer to a fine powder. Keep aside.
- Heat the oil in a kadhai, add the ladies finger and cook on a medium flame for 8 to 10 minutes or till they become soft, while stirring occasionally.
- Add the green chillies, prepared poppy seed-mustard seed powder, salt, sugar, turmeric powder and chilli powder, mix well and cook on a medium flame 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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