Bengali Okra in Yogurt Gravy
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
18~20 Okra/ Bhindi/ Dharosh, washed, dried and chopped into big pieces
1 Small Onion, coarsely chopped
2~3 Green Chiles
2 tbsp Yogurt
8 Cashews
1 Bay Leaf
2 Cardamom pods
2 Cloves
1″ Cinnamon stick
¼ tsp Turmeric
½~1 tsp Kashmiri Red Chili powder
To taste Salt
Method:
Heat 1tbsp oil in a pan; add the okra and saute until tender. Sprinkle with turmeric and salt. Mix well and remove onto a plate.
In the meantime, grind the onion, green chiles, cashews and yogurt into a smooth paste.
In the same pan that the okra were fried, heat 1tbsp oil and add bay leaf, cloves, cardamom and cinnamon. Once the spices turn fragrant, about 30 seconds, add the ground paste, turmeric, chili powder and cook on low heat for 5~6 minutes, stirring occasionally or until it doesn’t smell raw anymore.
Next add the sauteed okra and mix well with the masala. Add some water if the curry looks too dry. Cook for another 2~3 minutes for the flavors to mingle. Season with salt and simmer for 1 more minute. The gravy should be thick by this time. Turn off the heat.
Serve with rice or roti and Enjoy!!
From cookshideout.com