+91 7498551330Ingredients:
- 1 cup dehydrated okra (bhindi)
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped or pureed
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, slit (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional)
- 1/2 teaspoon amchur (dry mango powder) or lemon juice (optional)
- 2 tablespoons oil
- 3 cups water (for rehydrating okra and cooking the curry)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Rehydrate Okra:
- Place the dehydrated okra in a bowl. Add 1.5 cups of warm water and let them soak for 15-20 minutes or until fully rehydrated. Drain and set aside.
- Prepare the Masala:
- Heat oil in a large pan or skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the minced garlic and grated ginger, and sauté for 1-2 minutes until the raw smell disappears.
- Cook the Tomatoes:
- Add the chopped or pureed tomatoes to the pan and cook until they soften and the oil starts to separate from the masala, about 5-7 minutes.
- Mix in the turmeric powder, coriander powder, cumin powder, red chili powder (if using), and salt. Cook for another 2-3 minutes.
- Cook the Okra:
- Add the rehydrated okra to the pan and stir gently to coat the okra with the masala.
- Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally until the okra is tender and well-cooked.
- Finish the Curry:
- Once the okra is cooked, stir in the garam masala and amchur (or lemon juice) for a tangy flavor.
- Cook for another 2 minutes to allow the spices to blend.
- Serve:
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha, naan, or rice.
Enjoy your flavorful and aromatic Dehydrated Bhindi Masala, a perfect dish to accompany your Indian meal!