Bengali Style Okra ( Rotis and Subzis)
by Tarla Dalal
Added to 29 cookbooks
This recipe has been viewed 36184 times
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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